Tomates Rellenos Risaralda (Stuffed Tomatoes)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
15 minutes
Number of servings
8
Difficulty
Easy
Ingredients
8
piece(s) large tomatoes, not very ripe
750
gr ground pork
1/2
cup(s) hogao (Colombian tomato-onion sauce)
3
piece(s) hard-boiled eggs, finely chopped
4
piece(s) creole peppers, finely chopped
125
gr cheese, grated
1
tbsp capers, chopped
1/2
tsp thyme, ground
1
piece(s) pinch of marjoram, chopped
1/2
cup(s) breadcrumbs, grated
1/2
cup(s) basic broth
3
tbsp melted butter
salt and pepper
Directions
- Wash the tomatoes and pass through boiling water to facilitate peeling.
- Cut a slice from the top and extract the seeds with the help of a small spoon.
- Sauté the meat for a few minutes, then add the hogao, eggs, peppers, cheese, capers, herbs, salt and pepper.
- Mix everything well and bathe with the broth.
- Let simmer over low heat for 10 minutes.
- Brush the tomatoes outside with melted butter and place on a greased pan, fill with the mixture and cover with breadcrumbs, and bake in preheated oven at 300°, for 5 to 8 minutes.
- Serve accompanied by white rice.