Easy stuffed tomatoes Ingredients: Veggie version - 4 tomatoes - (or 8 small) parsley - thyme - 3 onions - salt - butter - pepper - 500 g of - sausage meat - 2 cloves of - garlic.
Utensils：
45'- + QUICK- with the AirFryer- Save- 45min- cooking with the AirFryer- with- 1 Blender- 1 peeler- peeler 1 knife- knives 1 Oven- ovens 1 Gratin dish- baking dishes 1 Garlic press- garlic press 1 cutting board- cutting boards 1 kitchen scale- scales 1 flat-
Total time: 1h20 Preparation: 20 min Rest:- Cooking: 1h
Phase 1
Peel and chop the onions. Peel and chop the garlic cloves.
Phase 2
Put half of the onions in the sausage meat. Add the garlic, salt, pepper and a little parsley.
Phase 3
Cut the tops of the tomatoes and core them. Pepper and salt the inside. Put the stuffing inside and put the caps back on.
Phase 4
Place the rest of the onions in a dish with the tomato flesh.
Phase 5
Place the stuffed tomatoes in the dish. Sprinkle with a little thyme and put a knob of butter on each tomato. Bake in a hot oven at 180°C (thermostat 6) for around 1 hour.
Phase 6
Serve with rice.
Utensils：
45'- + QUICK- with the AirFryer- Save- 45min- cooking with the AirFryer- with- 1 Blender- 1 peeler- peeler 1 knife- knives 1 Oven- ovens 1 Gratin dish- baking dishes 1 Garlic press- garlic press 1 cutting board- cutting boards 1 kitchen scale- scales 1 flat-
Total time: 1h20 Preparation: 20 min Rest:- Cooking: 1h
Phase 1
Peel and chop the onions. Peel and chop the garlic cloves.
Phase 2
Put half of the onions in the sausage meat. Add the garlic, salt, pepper and a little parsley.
Phase 3
Cut the tops of the tomatoes and core them. Pepper and salt the inside. Put the stuffing inside and put the caps back on.
Phase 4
Place the rest of the onions in a dish with the tomato flesh.
Phase 5
Place the stuffed tomatoes in the dish. Sprinkle with a little thyme and put a knob of butter on each tomato. Bake in a hot oven at 180°C (thermostat 6) for around 1 hour.
Phase 6
Serve with rice.