4 large or 6 medium-sized firm tomatoes
3 tablespoons of butter or olive oil
1 medium-sized onion, finely chopped
1 cup of cooked rice
2 tablespoons of lemon juice
3 tablespoons of chopped parsley
salt and black pepper to taste
4 large or 6 medium-sized firm tomatoes
3 tablespoons of butter or olive oil
1 medium-sized onion, finely chopped
1 cup of cooked rice
2 tablespoons of lemon juice
3 tablespoons of chopped parsley
salt and black pepper to taste
Cut a lid off the top of each tomato
Use a spoon to remove the pulp and seeds from the tomatoes
Flip the tomatoes over and let them drain for 15 minutes
In a refractory dish, place 2 tablespoons of butter or oil
Add the onion and microwave on high for 2-3 minutes until it's soft
Add the remaining ingredients except for the remaining butter and tomatoes
Place the stuffed tomatoes around the edge of a round refractory dish with a diameter of about 22 cm, leaving the center empty
Cover the filling of the tomatoes with 1 tablespoon of remaining butter, broken into small pieces
Microwave on medium heat for 10 minutes or until the bottom of the dish is hot
Serve warm
You can vary this recipe by adding 4 tablespoons of raisins, 1/2 cup of cooked ham, or 3 tablespoons of chopped walnuts.
