Stuffed tomatoes
4 servings
45 minutes
Stuffed tomatoes are a vibrant dish of Russian cuisine that combines the freshness of vegetables with the richness of aromatic filling. Historically, it may have emerged as an adaptation of Mediterranean recipes but has acquired unique traits. The sweet flesh of baked tomatoes contrasts beautifully with the tenderness of bulgur and the spiciness of feta cheese. The light acidity of tomatoes, the softness of grains, and the aroma of spices create a rich flavor palette. This dish is perfect as an appetizer or a light main course served warm or chilled. It pairs well with greens, fresh salads, and white wine. Baking enhances the flavors of the ingredients, while adding basil brings a summer freshness. Simple yet elegant, stuffed tomatoes will adorn any table and pleasantly surprise guests with their harmonious combination of textures and flavors.
1
Cut off the tops of the tomatoes and scoop out the flesh.
- Tomatoes: 8 pieces
- Tomatoes: 8 pieces
2
Boil the bulgur.
- Bulgur: 100 g
3
Chop the onion and garlic, sauté with 1 tablespoon of oil, add grated carrot, and simmer for 7-8 minutes.
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Carrot: 1 piece
4
Add chopped tomato flesh (without juice and seeds) to them and cook for another 5 minutes.
- Tomatoes: 8 pieces
5
Combine all ingredients with feta. Lightly salt the inside of the tomatoes, add basil, and fill with the stuffing.
- Feta cheese: 100 g
- Tomatoes: 8 pieces
- Dried basil: pinch
- Salt: to taste
6
Place in the mold, cover with cut tops, and drizzle with 1 tablespoon of oil.
- Tomatoes: 8 pieces
- Olive oil: 2 tablespoons
7
Bake at 200 degrees for 30 minutes.