Rice stuffed tomatoes

Rice, cheese, herbs and spices - stuffing for fresh tomatoes. Stuffed tomatoes are baked in the oven until slightly soft.

Ingredients

• Fresh medium-sized tomatoes - 4 pcs.
• Salt - 1/8 tsp
• Onion (finely chopped) - 1/2 cup
• Butter - 3 tbsp. l.
• Rice cooked - 1 1/2 cups
• Parmesan (shredded on a grater) - 1/2 cup
• Fresh parsley (finely chopped) - 2 tbsp. l.
• Fresh basil (finely chopped) - 1 tbsp. l.
• Garlic salt - 1/2 tsp

Directions

1. Cut off the top from the fruits of tomatoes and remove the pulp, leaving only the walls, about 1 cm thick. Cut the pulp into small pieces. Sprinkle the inside of the hollow tomatoes with salt and turn over on paper towels to drain the liquid.
2. In a small skillet over medium heat, heat 2 tablespoons of butter, add the onion to the preheated pan and fry, stirring, until soft. Pour the tomato pulp into the pan and cook, stirring, until most of the liquid has evaporated. Remove the pan from the heat and add the rice, cheese, parsley, basil and garlic salt to the tomato mixture. Turn on the oven to preheat to 180 degrees.
3. Fill the hollowed tomatoes with this mixture, sprinkle the remaining butter pieces on top. Place the stuffed tomatoes in a deep oiled baking sheet and immediately place in the preheated oven. Bake stuffed tomatoes for about 15-20 minutes.