Tomatoes Stuffed with Wheat, Herbs, and Goat Cheese

Appetizers | Danish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can use any grain, not just wheat.

Ingredients

Tomatoes - 8 pieces
Onion - 1 piece
Celery salt - 4 pieces
Olive Oil - 2 spoons
Buckwheat Groats - 0 lbs
Parsley - to taste
Chervil - to taste
Basil - to taste
Ocean salt - to taste
Ground Black Pepper - to taste
Goat cheese - 1.8 oz

Step by Step guide

Step 1

Cut the top off each tomato (the lid) and scoop out the flesh with a teaspoon. Pass the tomato flesh through a sieve into a bowl to extract all the juice and remove the seeds. Peel and chop the onion, finely chop the celery, and quickly sauté both vegetables in oil. Remove from heat, add cooked grains, a little tomato juice, and chopped herbs. The grain filling should not be swimming in juice, so add just enough for the grains to absorb. Season with salt and pepper.

Step 2

Place a spoonful of goat cheese into each tomato, followed by a filling of grains, and then add a little more cheese on top. Arrange the tomatoes in a greased baking dish, season with salt and pepper. Bake for 15–20 minutes in an oven preheated to 220 °C, or until fully cooked and nicely browned on top.