The stuffed tomatoes - a dish which is good both in a feast, and to the world. They will perfectly decorate your holiday table, and simplicity of preparation allows to cook them though every day.
Instruction
1. Take half a glass of rice, six large tomatoes (it is desirable the identical size), on seven-eight branches of young people of parsley and a basilica (the second can replace with green onions), 50 grams of cheese, 1-2 garlic gloves to taste, three-four spoons of green peas, vegetable oil.
2. Wash up tomatoes and cut off from above each fruit a lid. Take a teaspoon and it is very careful not to damage a wall, scrape out pulp. Salt the turned-out cups from within and put for about forty minutes a cut down that excess liquid flew down.
3. In the added some salt water boil rice. In the seventh minute add the frozen green peas (or a bit later - fresh). After that if necessary stir slowly extremely carefully that peas didn't turn into porridge.
4. As soon as rice is ready, drain water and mix it with three-four spoons of vegetable oil, the crushed garlic, small cut greens, salt and pepper. Carefully, but very carefully mix.
5. Wash the prepared tomatoes from excess salt and fill them with rice forcemeat so that the surface under hats was plain. Put on hats in case you plan to give the stuffed fresh tomatoes. Decorate them with greens. If you have more to taste baked tomatoes - be continued.
6. Put tomatoes in an oven for 10 minutes at a temperature of 200 degrees. After the specified time get them, strew from above with a grated cheese and send back to an oven for about ten minutes.
7. Give on a table on lettuce leaves or to decorate fresh greens. The place of a cut can be decorated with olives or peas with honey agarics. With the stuffed tomatoes hot sour cream sauce very successfully is combined with garlic and chopped greens. Bon appetit!