Stuffed Tomatoes With Rice
- Total Time
- 2 hours
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Ingredients
- 12medium-size tomatoes
- 4tablespoons sugar
- 1cup extra virgin olive oil, preferably Greek
- 1large onion, finely chopped
- 1cup uncooked long grain rice
- ½cup dried currants
- 2tablespoons pine nuts, lightly toasted
- 2tablespoons chopped mint leaves
- Salt and ground black pepper
- ¼cup dry bread crumbs
Nutritional analysis per serving (6 servings)
592 calories; 39 grams fat; 5 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 24 grams sugars; 6 grams protein; 857 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut a thin slice off tops of tomatoes and reserve. Scoop out tomato pulp, chop, drain and reserve. Sprinkle sugar inside tomatoes.
- Step 2
Heat ¼ cup olive oil in a 10-inch skillet. Add onion. Cook over medium heat until soft. Add rice, stir and cook a few minutes. Add currants, pine nuts, mint, half the tomato pulp and ½ cup water. Season with salt and pepper. Cover and simmer 10 minutes.
- Step 3
Heat oven to 300 degrees. Purée remaining tomato pulp, and spread in bottom of shallow baking dish that will hold all the tomatoes without much room to spare.
- Step 4
Spoon rice mixture into tomatoes; it will not fill them. Replace tops, spoon a tablespoon of oil over each tomato, and sprinkle with bread crumbs. Bake 1½ hours.
- Step 5
Allow to cool to room temperature before serving as an appetizer or with cold poached fish or grilled lamb.
Private Notes