Stuffed tomatoes with vegetables
Instructions
Wash tomatoes, cut into rounds, season with salt and keep them upside down for 20-30 minutes to remove the water.
Meanwhile, blanch for a while San Marzano tomatoes in boiling water; drain, remove skin and seeds, cut into small pieces.
Deprive the pepper seeds and filaments; Peel the onion; check the zucchini and eggplant; wash all vegetables and cut them into small pieces.
Crush garlic stripped of skin.
Wash the basil leaves and coarsely spezzettarle.
Wash the parsley, chop and keep it aside.
In a pan, preferably earthenware, put all chopped vegetables, garlic, Basil and olive oil.
Let them cook on moderate fire, season with salt, remove from heat when the liquid evaporated format.
Remove garlic and let cool.
Dry tomatoes, fill them with cooked vegetables and sprinkle with the chopped parsley.
Serve cold.
Ingredients and dosing for 4 persons
- 4 large round tomatoes ripe sodi
- 4 san marzano tomatoes
- 1 red peppers (or yellow pepper)
- 1 eggplant
- 1 courgette
- 1 onion
- 1 clove of garlic
- Some leaves of basil
- 3 tablespoons of olive oil extra virgin
- Few sprigs of parsley
- Salt