Baked stuffed tomatoes

Baked stuffed tomatoes


tomatoes large, medium — 4 pieces
chicken liver — 300g
Pitted prunes — 10 pcs.
oyster mushrooms — 200 g
dill and onions (green) — the beam
basil — a couple of sprigs
dry wine (red varieties are suitable) — 200 ml
Honey — 100g
Soy sauce — 40 ml
crumbs for breading — 80 g
salt and pepper — to taste
butter — 90g


Prunes for 20 minutes to put in a bowl with warm water. Then dry, cut into cubes. Dill, onions and chop basil.
Oyster mushrooms washed, dried, cut into slices. Put into hot oil (45 grams), fry for about 6 minutes. Put the pan in a free bowl.
Chicken liver wash, remove it from the film. In a pan put the remaining oil (45 g), to give him a warm up and then fry it in the liver (10 minutes). Pepper, salt.
Pour in the liver soy sauce, wine, put the honey. Stir and cook until the liquid has evaporated. Cool liver and cut into cubes.
Mix all the ingredients stuffing liver, mushrooms, prunes, greens. We cut the tops of tomatoes, remove the core with a spoon.
Put the stuffing in tomato cups, sprinkle with breadcrumbs on top. Bake stuffed tomatoes in the chamber of the oven for 10 minutes at average temperatures.


Baked stuffed tomatoes

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