Stuffed Tomatoes with Fish

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

To prevent the tomatoes from cracking while baking in the oven, pierce their skin several times with a toothpick and pour a little water onto the baking sheet.

Ingredients

Tomatoes - 4 pieces
Canned Mackerel in Oil - 1 can
Celery stalk - 2 stalks
Rice - 2 tablespoons
Onion - 1 piece
Garlic - 3 cloves
Sugar - 1 teaspoon
Tomato Puree - 1 teaspoon
Parsley - 1 bunch
Spices - to taste
Water - ½ cup
Eel - 1 bunch

Step by Step guide

Step 1

Cook the rice until ready. Let it cool. Mash the fish with a fork, combine it with the rice, and mix well.

Step 2

Cut off the tops of the tomatoes (one-third), scoop out the pulp with a spoon to create a cup. Chop the pulp. Finely chop the parsley.

Step 3

Peel the onion and garlic. Finely chop the celery, onion, and garlic. Combine with the tomato pulp, tomato puree, sugar, add water, mix, simmer for 15 minutes, season with salt and pepper. Remove from heat.

Step 4

Fill the tomato cups with the fish mixture, drizzle with the cooked sauce. Place the tomatoes on a baking sheet, grill for 12 minutes or bake for 10 minutes in an oven preheated to 392°F.