Here I reveal the secret to successful stuffed tomatoes and prevent they are too liquid.
I love this summer dish. It is super easy to make and very tasty.
The problem is that the tomatoes are too juicy and release water during cooking.
As a result, the stuffed tomatoes are bathed in their own juices and that ruins everything!
Fortunately, my cook friend gave me his technique for making stuffed tomatoes and preventing this dish from being too runny.
Since using this simple method, I never miss this dish again!
The trick is to drain the tomatoes upside down before cooking . Watch:
- tomatoes
- salt
- knife
- plate
- absorbent paper
- gratin dish
1. Wash the tomatoes.
2. With the knife, dig a hole in the tomato to put the stuffing.
3. Put some salt in this hole.
4. Place a paper towel on a plate.
5. Place the tomatoes on this plate upside down.
6. Let them drain and drain for 1 hour.
7. Garnish them with the stuffing and cook them in the dish.
And There you go ! Thanks to this trick, your stuffed tomatoes will never be liquid again :-)
Easy, fast and efficient, right?
No more stuffed tomatoes that float in the bottom of the dish.
You will finally be able to serve presentable tomatoes that hold together.
This trick works for all summer vegetables that can be stuffed:zucchini, eggplant, pepper...
And this with any type of stuffing:vegetarian, sausage meat, tuna or egg.
And if you have any stuffing left, keep it to season spaghetti!
However, do not freeze it, especially if it contains ground meat or sausage.
The salt you add to the tomatoes helps to disgorge the tomato .
That is to say, it will release the excess juice it contains.
By putting it upside down, the juice can flow out easily.
This prevents it from remaining in the tomato and running out during cooking.
But do not worry ! It won't be dry at all.
For waterlogged tomatoes, you can also put a bed of rice at the bottom of the dish when cooking.
The rice will absorb the juices and cook at the same time . Plus, it will taste great.
My grandmother used to put bread crumbs in her stuffing.
The goal is the same:to pump all the juice from the vegetable. Breadcrumbs or a rusk will also do the trick!
Do not put the oven too high, 160° is sufficient to neutralize the juice without grilling the tomato.
