Stuffed tomatoes
Tomates rellenos

 

Sablés au fromage
  • 4 LARGE TOMATOES
  • 2 CUPS RICE, cooked
  • 1 ONION, chopped
  • 1 CLOVE GARLIC, chopped
  • 75 GRAM CHEESE, grated
  • HANDFUL PARSLEY, cut
  • HANDFUL BASIL LEAVES
    •

 
  • 100 GRAM FLOUR
  • 100 GRAM TOMME (or other cheese from Savoie), grated
  • 1 TSP SALT
  • 1 TBSP OLIVE OIL
  • 50 GRAM OLIVES, chopped
  • 1 TSP THYME
    •

Take out the insides from the tomatoes using a small spoon. Stir fry the onions and the garlic 5 minutes. Add the rice, the inside of the tomatoes and pepper and salt to taste. Cook on medium heat until the fluid has evaporated. Add the parsley and basil. Stuff the tomatoes with this mixture. Put the tomatoes in a rectangular greased baking pan, sprinkle them with cheese and bake them 25 minutes at 175 degrees Celsius.

This is a Chilean recipe. 19 September, one day after Independence Day, Chile celebrates "Dia de las Glorias del Ejército" or Armed Forces Day. Parades are held by army, navy and airforce.  Click on culinary calendar for more links between cooking and worldwide history.

Mix all ingredients with a tablespoon water and knead well. Roll the dough out and cut rectangulat cookies. Bake these 10-12 minutes at 175 degrees Celsius.


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