This recipe originated from my Oma, tho over the years I’ve changed it so much, it’s a whole new dish. The stuffing options are endless. My Oma did ground beef and rice. I’ve experimented with all sorts of meat, grains, veggies, but this is my favorite iteration.Prepping the tomatoes is critical. I prefer any large homegrown tomato, but almost any tomatoes work. Flip the tomato over and cut off a small bit of the end. Scoop out the tomato innards and set aside. Put the lid back on once it’s hollowed. Add a smidge of salt inside each tomato.After you’ve hollowed the tomatoes, you stuff them with the filling. You then pour the insides of the tomatoes, that you’ve flavored, around the stuffed tomatoes. You finish by topping each lid with cheese.If there’s not enough tomato sauce, you can add a diced tomato, some canned tomatoes or tomato sauce.I always serve this with long grain rice because it’s the perfect vehicle for the delicious tomato sauce.

Very delicious

Fun and easy to make

Mince, Rice and Mushroom baked stuffed Tomatoes, topped with Breadcrumbs and Parmesan. A healthy meal or side, great for freezing.

I never really liked raw tomatoes or bell peppers. I love them when they’re slightly charred, cooked. (k I kinda overcharred the tops, but whatevs) Then I found out there is a Greek recipe that stuffs & bakes them. This is MY take on “Gemista”.

You can use more or less mushrooms and onions. And whatever kind of cheese you want!

#mysterybox3

I like to wrap veggies with meat quite often. This time I rolled cherry tomato in pork and made a bite-sized version. The tomato becomes sweet when you fry it so I added curry powder to give it some spice.Cut the pork leg slice in half if it is too big before rolling it up.Gently press the roll in your hands to shape it well.Be careful while the tomato is still hot because the juice can squirt out! Recipe by OSONO

great appetizer