Stuffed tomatoes: classical and new version

Welcome to Paulina Cocina! This time we're back with a more controversial classic than River Plate vs. Boca Juniors: Stuffed Tomatoes . Yes, my friends, it's December, and the best thing that can happen to you is to stumble upon this stuffed tomato recipe that will blow everyone's minds.

It's one of my favorite festive dishes , and it works great all summer long. It also works in winter, why lie? But it's a fresh, rich dish with tons of filling possibilities and super vintage. Because sometimes that influences the dishes too!

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about this recipe for stuffed tomatoes

The great thing about stuffed tomatoes is that you can fill them with whatever you want.

This time, we filled them with two different types of rice: brown jasmine rice and black rice. The idea was to add a little flair to the dish, but you can make it with any rice you like best or whatever you have on hand!

We made the classic version of stuffed tomatoes, in case you've never made them and want to start from the basics.

And we also bring you two more twisted options of the classic, some stuffed tomatoes 2.0

Greetings

And happy holidays!

Juanita

TomatoAssistant

Ingredients

for the 3 types of stuffed tomatoes

• Round tomatoes
• Mayonnaise
• Mustard
• Cream cheese
• Brown jasmine rice
• Bell pepper
• Carrot
• Greening
• Olives
• Tuna
• Black rice
• Anchovies
• Sundried tomatoes
• Balsamic aceto
• Capers
• Chicken
• Bacon

Stuffed Tomatoes Recipe

the classics and the reworked ones

The base

1. Let's put a little oil in a pan and add some garlic milk, or chopped garlic if you don't have any. Once it's hot, add the jasmine rice and brown it until shiny, or pearly.
2. We add three times the amount of water per serving of rice and cook it until tender. Once cooked, transfer to a plate and chill. Repeat with the brown rice.
3. Cut the tomatoes open from the top and scoop out the entire inside, including the stem. Once all the flesh is removed, place them face down on a plate. It's important to make sure they're completely hollow and dry so they don't soak the filling.
4. Let's chop the fleshy part of the tomato, discarding the seeds. We'll also chop the green onion, carrot, rehydrated sundried tomatoes, and bell pepper.
5. Cut the bacon, cooked chicken and anchovies into small pieces.
6. Finally, we'll prepare the sauce: mix the mayonnaise and mustard with cream cheese. The proportions depend on whether you want it closer to mayonnaise or cream cheese.

Armed

Stuffed Tomatoes No. 1: Aunt Noemí's

1. In a bowl, we will mix the brown rice with the sauce, the bell pepper, the spring onion and the carrot.
2. Add the tuna and mix well. If it's too dry, you can add more sauce. Finally, add chopped olives.
3. Fill the hollowed-out tomato well and decorate with sliced olives.

Stuffed Tomatoes No. 2: The Millennial

1. Mix the sauce with the black rice, then add the anchovies and sundried tomatoes. Once well combined, add a few capers.
2. Stuff the tomato and decorate with capers and a splash of vinegar reduction.

Stuffed Tomatoes No. 3: The Interracial

1. This time we're going to mix the sauce with the two types of rice and add the chopped bacon and strips of chicken, along with the green onion and chopped fresh tomato.
2. Fill the tomato well and decorate with spring onions on top.

Here it is, gentlemen.

stuffed tomatoes of all generations