Prep 30 mins
Cook 2 hrs
This recipe is featured in the book "The Foods of the Greek Islands".
- 12 medium ripe but firm tomatoes
- 1 cup olive oil
- 3 cups chopped onions
- 1 fennel bulb, trimmed and finely chopped
- 1 tablespoon fennel seed, preferably freshly ground or crushed in a mortar
- 1 cup arborio rice
- 1 cup fresh flat-leaf parsley
- 1 cup chopped fresh dill
- 1⁄2 cup chopped of fresh mint
- 1 1⁄2 teaspoons salt, plus more to taste
- freshly ground black pepper
- 1 medium potato, scrubbed,halved crosswise and each half quartered
- Preheat oven to 375 degrees F.
- Cut off the top 1/2 inch of each tomato; set aside the tops.
- Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin.
- Chop the pulp.
- Measure out 2 1/2 cups.
- Discard the rest.
- In a large skillet, heat 2/3 cup of the oil and saute the onions and fennel bulb over medium heatfor 5 minutes, or until soft.
- Add the fennel seeds and rice and saute, stirring, for 2 to 3 minutes.
- Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more.
- Stir in the parsley, dill, and mint and cook for 2 minutes more.
- Remove from the heat and add the salt and plenty of pepper.
- Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops.
- Place the tomatoes in a large 13x9 inch baking dish and arrange the potato pieces in the gaps between the tomatoes.
- Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 12 cup oil.
- Sprinkle with salt and pepper to taste.
- Bake for 1 hour, or until the rice is tender (life the cover of a tomato and check).
- Turn off the oven and let stand in the over for 10 minutes, then let cool to room temperature.