Tomatoes Stuffed With Rice
Ready In: 1 hr 15 mins
Serves: 5-10
Ingredients
- 10 medium tomatoes
- 1 cup olive oil
- 2 onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 2 tablespoons fresh dill, minced
- 1 1⁄2 tablespoons fresh oregano, minced
- 1 cup long-grain white rice
- 1⁄2 cup pine nuts
- salt
- pepper
- 2 tablespoons tomato paste
- 3⁄4 cup dry white wine
- sugar, for sprinkling
- 1⁄2 cup hot water
Directions
- Cut off 1/2 inch from the tops of the tomatoes. Reserve tops and scoop out pulp from bottoms, forming shells about 1/3 inch thick.
- Turn shells upside down on a wire rack to drain, chop pulp finely and set aside.
- Preheat oven to 350. In a skillet over medium high heat, warm 1/4 cup of the oil. Add onions and saute till golden, about 7 minutes.
- Add reserved tomato pulp, parsley, garlic, dill, 1 T of oregano, rice, pine nuts, salt and pepper (to taste). Stir well.
- Dilute tomato paste in 1/2 of the wine and add to skillet. Cover and simmer 20 minutes. (If using rice that's already cooked, you don't need to cover. Just simmer till liquid reduces and flavors have a chance to blend.).
- Turn tomato shells upright and sprinkle interiors with salt, pepper and sugar.
- Stuff tomatoes with rice mixture and cover with reserved tops.
- Place close together in a baking pan.
- Drizzle the remaining oil over tomatoes, sprinkle with the remaining oregano, and splash with the remaining wine. Pour the water into the pan.
- Bake till the tomatoes are very tender when pierced with a fork (about 35 minutes), basting frequently with pan juices.
- Serves 5 as an entree or 8-10 as a side dish.
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