Baked green tomatoes stuffed with parsley, garlic and nuts

Green tomatoes can not only be salted or pickled. How about stuffed baked green tomatoes?

Ingredients

• Green tomatoes - 700 g (7 pcs.)
• Refined sunflower oil - 60 ml (4 tablespoons)
• Walnuts (kernels) - 50 g
• Fresh parsley (only greens without twigs) - 50 g
• Soy sauce - 45 ml (3 tablespoons)
• Table vinegar 9% - 1-2 teaspoons
• Garlic - 2 large cloves

Directions

1. We prepare the necessary products.
2. Preheat the oven to 180 degrees.
3. Wash and dry tomatoes. We make cruciform cuts on tomatoes, not reaching the very end of about 2 cm.
4. Grease a baking dish with 1 tbsp. a spoonful of vegetable oil and spread the tomatoes there.
5. Wash parsley, shake. Parsley is divided into 2 equal parts. We leave one part of the parsley in the refrigerator so that it remains fresh. We cut off thick branches from the rest of the parsley. Finely chop the parsley leaves.
6. Peel the clove of garlic and put it through a press.
7. In a bowl, combine parsley, garlic, 2 tbsp. spoons of soy sauce and 2 tbsp. spoons of sunflower oil.
8. We mix.
9. Stuff the tomatoes with this mixture.
10. We cover the form with foil and put the tomatoes in an oven preheated to 180 degrees. Bake tomatoes for 45-60 minutes, until tender. Tomatoes should become soft, but retain their shape.
11. While the tomatoes are baking, heat a dry frying pan and toast the nut kernels over medium heat, stirring all the time, about 3 minutes, until the flavor intensifies.
12. Grind the nuts in a blender until fine crumbs.
13. Finely chop the rest of the parsley (cut off the stems).
14. The second clove of garlic is peeled, passed through a press and added to the parsley.
15. Also add to the parsley 1 tbsp. spoon of soy sauce, 1 tbsp. a spoonful of sunflower oil and vinegar.
16. Throw in chopped walnuts.
17. Mix everything until smooth.
18. We fill hot tomatoes with a nut mixture with herbs.
19. Baked green tomatoes stuffed with parsley, nuts and garlic are ready. This dish is served hot, but these tomatoes are also tasty and cooled down.
20. Bon appetit!