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Sunday, December 16, 2012,11:29 PM by
D.Sumithra

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STUFFED TOMATOES

Serves :
4

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Select tomatoes of a uniform size.
  • Carefully slice off the tops and set aside. Scoop out the pulp with a small spoon, removing any hard core, then chop the pulp.
  • Sprinkle inside of each tomato case with salt and pepper, and leave upside down to drain.
  • Saute the onion gently in the olive oil until soft and golden.
  • Add the tomato pulp, and the remaining ingredients, and simmer on a low heat for 3 minutes.
  • Add 300 ml water and cook gently until the rice softens, about 10 - 12 minutes.
  • Preheat oven to 180°C / 350°F / Gas Mark 4.
  • Allow the mixture to cool, then spoon it into each tomato case, leave enough room for the rice to swell.
  • Top each tomato with its own "lid", and arrange side by side in an oiled baking dish.
  • Brush each with a little extra oil and bake for 35 minutes.

INGREDIENTS

  • 4 large firm tomatoes
  • Salt and pepper
  • 1 onion, finely chopped
  • 4½ tablespoons Cooking oil
  • 100 grams rice
  • Pinch sugar
  • 1 tablespoon currants
  • 1½ tablespoon pine nuts, chopped
  • 1½ tablespoon finely chopped mint
  • 1 tablespoon finely chopped parsley

4 comments for “Stuffed Tomatoes”

  • Posted Saturday, February 11, 2023 at 8:11:18 PM

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