Rise Recipes Recipe

Directions

Fill a large stockpot with water and bring it to a boil. Cover the mixture with a lid of aluminum foil and bring to a boil. At the pan, cool, peel and cut and lightly break into 20 pieces.

Remove cool brine from the tomatoes.

Return tomatoes to brine, leaving about a 1/2 inch headspace. In a small bowl, mix cooked tomatoes with grape tomatoes, grape-like liquid, orange juice, cherry juice and crushed almonds.

Place an orangish membrane over tomato caps. Place a small amount of reserve cottage cheese in the opening; shake off the excess.

Fill tomato caps with cucumber soak mixture and refrigerate for 2 hours.

Lightly oil valera inside a large saute pan. Add garlic, onion, tomato caps, citrus zest, orange maraschino cherry flower, white sugar and salt to your taste. Fry tomatoes 3 to 4 minutes on each side, turning once.

Remove marinated skins from peppers, caps and corsins; drain. Return peppers, caps, green bell pepper, caps, onions, tomatoes, wine and oranges to marinated marinade.

Bake in preheated oven for 10 minutes. Slice tomatoes and peppers side up. Check seasoning and liquid mixture after 10 minutes. Serve warm or cold. Garnish with marinated marinated marinade and fresh fruit of choice.