Domates Dolmast
Submitted by Rubylee4
Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThese stuffed tomatoes are a staple of Greek home cooking, and once you taste why, you’ll add them to your regular rotation.
Hollowed-out tomatoes get packed with a fragrant filling of cooked rice, sautéed onions and garlic, toasted pine nuts, dried currants, sunflower seeds, fresh parsley, and mint.
A sprinkle of bread crumbs on top and a brush of olive oil, then into the oven until the filling is hot and the tomato skins just start to split.
Light, herbaceous, and naturally vegetarian.
Kitchen Tips
- Save the scooped-out tomato pulp and liquid; the juice goes into the baking dish and the chopped pulp adds moisture to the filling
- Use ripe but firm tomatoes so they hold their shape during baking
- Toast the pine nuts lightly before adding to the rice mixture for a deeper, nuttier flavor
- Serve warm or at room temperature alongside grilled lamb or fish for a full Mediterranean spread
Ingredients
Directions
Cut thin slice from stem end of each tomato; reserve slices.
Set a sieve over a bowl.
Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain.
Discard seeds from tomato pulp; reserve liquid.
Chop pulp and set aside.
In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and sauté until onion is golden.
Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed.
Preheat oven to 375℉ (190℃).
In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon ¼ rice mixture into each tomato and top each with reserved tomato slice.
Brush ½ teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking).
Sprinkle each tomato with ¾ teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.
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