
Preheat the oven to 180 ° C;
Cut the tomatoes in half and peel the core. Turn the halves to liquid glass, while preparing the filling;
Boil bulgur until cooked in a ratio of 1: 1.5 and set aside;
In a large frying pan over medium heat, simmer onion and garlic with 2 tablespoons of vegetable broth;
Stir, add bulgur, salt and pepper;
Spoon the mixture with porridge into tomatoes and transfer them to a baking dish
Bake without a lid for 10 Minutes. Serve the dish hot. You can add a couple of drops of balsamic vinegar on top.
Ingredients
Directions
Preheat the oven to 180 ° C;
Cut the tomatoes in half and peel the core. Turn the halves to liquid glass, while preparing the filling;
Boil bulgur until cooked in a ratio of 1: 1.5 and set aside;
In a large frying pan over medium heat, simmer onion and garlic with 2 tablespoons of vegetable broth;
Stir, add bulgur, salt and pepper;
Spoon the mixture with porridge into tomatoes and transfer them to a baking dish
Bake without a lid for 10 Minutes. Serve the dish hot. You can add a couple of drops of balsamic vinegar on top.