Stuffed tomatoes {vegan – sans gluten}

Les tomates farcies, c’est un peu le plat vintage par excellence, souvenir de grand-mère ou, en moins glorieux, de cantine servies sous forme de bouillie avec du riz bien trop cuit ! Ah ça vous rappelle des souvenirs… j’ai donc voulu lui redonner ~~ces lettres de noblesses~~ un peu de dignité, en vous en proposant ma version vegan des tomates farcies. Une recette juste parfaite et bien sous tous rapports, avec que des bonnes choses à l’intérieur, comme disait ma grand mère quand il n’y a que des bonnes choses ça ne peut pas être mauvais !

Rien ne vaut de bons ingrédients

, ça c’est la base, good field tomatoes, herbs from the garden… and there it becomes the perfect dish !

Anyway, I love stuffed tomatoes. (and sir too), so why not take advantage of the beautiful seasonal tomatoes and the drop in temperatures, to forget about tomato salads (even if it is terribly good and fresh) and give them a little spin in the oven ?! And if you don't like stuffed tomatoes, you can always fall back on Stuffed peppers !

Stuffed tomatoes {vegan – sans gluten}

POUR 6 PEOPLE

6-8 large tomatoes
200 grams of rice 1/2 completely
150 g of medium-sized PST
1 onion
2 cloves of garlic
1 petite courgette
1 good pinch of Espelette pepper
rosemary, savory, you thyme, oregano…
30 cl of vegetable broth
1 filet d’huile d’olive
Salt and pepper

Cut the onion and zucchini into small cubes then brown them in a pan with a drizzle of olive oil over low heat for 10 minutes.
Add minced garlic, rice, chopped herbs, the pst then cover with broth.
Cook over high heat until small lumps form on the surface., turn off the heat and season with chilli, salt and pepper.
Preheat the oven to 200°.
Cut the tops off the tomatoes and hollow them out.. Put the contents of the tomatoes in the bottom of the dish with 3 tablespoons of water
Stuff them with the rice, put the caps back on and arrange them in the dish then drizzle with olive oil.
Bake 35-40 minutes.