Stuffed Tomatoes
Use tomatoes as vessels and fill them with a sautéed stuffing of peas, button mushrooms, black olives, and more.
Ingredients
tomatoes (washed, with the stem end facing up; cut a zigzag around each tomato at one-third of its height; remove the top third with the skin and reserve it as a lid; hollow out the remaining two-thirds to form a tomato cup)
2
black olives, sliced
2
peas, washed
50 g
button mushrooms, cleaned and diced
50 g
onion, outer layer and root end removed, washed, and finely chopped
1/2
ground white pepper
1 g
salt
1 g
olive oil
to taste
Instructions
1
Prepare the Ingredients
Wash the peas. Clean the button mushrooms and dice them. Remove the outer layer and root end from the onion, wash it, and finely chop it. Slice the black olives.
2
Make the Filling
Heat the olive oil in a wok or frying pan. Cook the onion until fragrant, then add the peas and button mushrooms and cook until tender. Stir in the sliced black olives and season with salt and ground white pepper. Remove the filling from the heat.
3
Stuff and Plate
Place the washed tomatoes stem end up. Cut a zigzag all the way around each tomato at one-third of its height. Remove the top third, keeping the skin, and reserve it as a lid. Hollow out the remaining two-thirds to form a tomato cup. Fill the hollowed tomatoes with the filling, replace the lids, and serve.
