tomato 12 pieces
Figure 150 grams
vegetable oil 100 ml
Cut from the tops of the tomatoes, which will later be used as «caps». Be careful not to damage the wall, remove the pulp. Clear the carrots peel, boil until tender and chop into small pieces. Finely shinkuem onions. Fig washed several times in hot and cold water and boil until cooked in salted water. Mix cooked rice, carrots, onion and chopped herbs, salt to taste.
Farshiruem tomato rice-vegetable mixture and cover with their «caps». We spread the tomatoes in a saucepan side by side and fill with a mixture of oil and tomato pulp. Close the lid and simmer until done 20-30 minutes.
We spread the tomatoes on a platter, pour formed in the process of extinguishing the sauce and sprinkle with chopped herbs. Bon Appetit!