'4 large or 6 medium firm tomatoes'
'3 tablespoons of butter or oil'
'1 medium onion, finely chopped'
'1 cup cooked rice'
'2 tablespoons of lemon juice'
'3 tablespoons of chopped parsley'
'Salt and black pepper to taste'
'4 large or 6 medium firm tomatoes'
'3 tablespoons of butter or oil'
'1 medium onion, finely chopped'
'1 cup cooked rice'
'2 tablespoons of lemon juice'
'3 tablespoons of chopped parsley'
'Salt and black pepper to taste'
Cut off the stem ends of the tomatoes
With a spoon, scoop out the pulp and seeds from the tomatoes
Turn the tomatoes over and let them drain for 15 minutes
In a microwave-safe bowl, place 2 tablespoons of butter or oil
Add the onion and cook in the microwave on high for 2-3 minutes, until softened
Add the remaining ingredients, except the remaining butter
Stuff the tomatoes with the mixture
Place the stuffed tomatoes around the edge of a round refractory dish, about 22 cm in diameter, leaving a hollow center
Cover the tomato filling with 1 tablespoon of remaining butter, broken into small pieces
Bake in the microwave on medium heat for 10 minutes, or until the bottom of the dish is warm
Tip: To vary, you can add 4 tablespoons of raisins or 1/2 cup cooked ham, diced, or 3 tablespoons of chopped walnuts.
