Buckwheat-Stuffed Tomatoes with Twaróg and Chives
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Source: https://recipheon.com/en/recipes/snacks/buckwheat-stuffed-tomatoes-with-twarog-and-chives
About this recipe
Tomatoes stuffed with buckwheat, twaróg, and chives are a filling, easy oven-baked appetizer. Cooked buckwheat combines with creamy twaróg, fresh chives, and lightly seasoned tomato flesh. The tomatoes bake until tender and the filling is lightly set. Serve them warm as a light supper, an appetizer, or part of a larger spread.
Ingredients
Servings: 6
6 medium ripe tomatoes, about 180 g each
120 g certified gluten-free buckwheat groats
250 ml water
1 teaspoon salt, divided
1 tablespoon olive oil
250 g part-skim twaróg (Polish farmer’s cheese)
4 tablespoons finely chopped chives
1/4 teaspoon black pepper
1/2 teaspoon sweet paprika
Steps
Rinse the buckwheat groats in a fine-mesh sieve, transfer to a small saucepan, and add 250 ml water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer over low heat for 15 minutes, until the buckwheat has absorbed the water and is tender. Remove from the heat and let stand for 5 minutes.
Preheat a conventional oven (no fan) to 190°C. Wash the tomatoes, cut a top section about 2 cm deep from each one, and scoop out the flesh with a teaspoon, taking care not to puncture the walls. Finely chop the flesh and arrange the tomatoes in a lightly greased baking dish.
In a large bowl, combine the cooked buckwheat, chopped tomato flesh, twaróg, 3 tablespoons chives, the remaining 1/2 teaspoon salt, black pepper, and sweet paprika. Mix until the filling is evenly combined and moist.
Fill the tomatoes, pressing the filling lightly with a spoon without packing it too firmly. Cover each tomato with its cut-off top and drizzle everything with the olive oil.
Place the dish in the oven and bake for 20 minutes at 190°C. The tomatoes should be tender but hold their shape, and the filling should be hot and lightly set.
Let the tomatoes stand for 5 minutes so the filling is not scalding hot, then serve warm, sprinkled with the remaining 1 tablespoon of chives.
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