Stuffed Tomatoes with Wild Rice

For stuffed tomatoes with wild rice, cut open the top of the tomatoes and scoop out with a teaspoon.

Remove all the flesh from the tomatoes and cut off together with the lids. Preheat the oven to 180 °C.

Put the chopped tomatoes in a saucepan, add the hominy and white wine and cook until soft. Pour off the excess cooking juices. Mix all the other ingredients, except for the olive oil, with the stewed tomatoes and season well with salt and freshly ground pepper.

Carefully spoon the mixture into the hollowed tomatoes, mounding them in a small bulge at the top. Then drizzle the stuffed tomatoes with olive oil. Place in an ovenproof dish and steam in the oven for 15 to 20 min.

Remove from oven and serve stuffed tomatoes with wild rice.

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