Vegetarian Stuffed Tomatoes Recipe

To make delicious vegetarian stuffed tomatoes, almost any vegetable is ideal for stuffing. On this occasion, in this article we propose a simple recipe for tomatoes stuffed with very versatile vegetables that we almost always have at home. Both hot and cold, it will be a very rich dish, perfect as a side dish or as a first course.

This recipe is also ideal for those who take care of their diet or who follow a diet without any ingredients of animal origin, so it is also suitable for vegans. Take note of the ingredients and discover with us how to make vegetarian stuffed tomatoes.

Ingredients to make Vegetarian Stuffed Tomatoes:

1.  6 tomatoes rama
2.  2 potatoes
3.  1 zucchini
4.  1 large onion
5.  1 clove garlic
6.  1 dessert spoon of dried herbs (thyme, rosemary and oregano)
7.  6 tablespoons of olive oil
8.  1 pinch of salt
9.  1 pinch of black pepper

How to make Vegetarian Stuffed Tomatoes:

• Wash the tomatoes and cut off the tops with a sharp knife. Scoop out the inside of the tomatoes, reserving the pulp for later use.
• Leave the tomatoes face down on a sheet of absorbent paper so that they release all the liquid.
• Put the unpeeled potatoes in a saucepan with water and cook for 15 minutes. Once cooked, rinse them under cold water and let them cool down before you can handle them.
• Prepare the vegetable filling. To do this, wash the zucchini, dry it and cut it into not very large cubes. Peel the onion and chop it, peel the garlic clove and chop it too. When they are warm, peel the potatoes and cut them into not very large cubes. Also chop the pulp of the tomatoes.
• Trick: remember that you can make vegetarian or vegan stuffed tomatoes with whatever vegetables you want.
• Heat four tablespoons of olive oil in a large skillet. When hot, add the onion and fry it.
• Add the zucchini, tomato pulp, diced potatoes, minced garlic, salt and pepper to taste. Sauté for 10 minutes, stirring occasionally.
• Finally, add the aromatic herbs, stir well and remove the pan from the heat.
• Spray an oven-safe dish with a tablespoon of olive oil. Fill the tomatoes generously and place them on top of the dish. Drizzle with another tablespoon of oil and bake them for 20 minutes, with the oven preheated to 180 ºC with heat up and down.
• Serve vegetarian stuffed tomatoes right away as a side dish or main dish, but they can also be eaten cold. Likewise, they can be made in advance and given a heat shock before serving.