Tomates Yemistes

1 hours Prep: 10 minutes Cook: 45 minutes

99 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

12	medium	tomatoes	ripe
1	large	onion	chopped
1/4	cup	pine nuts
1 1/2	cups	short grain rice
1/2	cup	currants
1 1/2	cups	water	hot
2	tablespoons	parsley leaves	chopped
2	tablespoons	mint	chopped

Directions

Slice tops from tomatoes and reserve.

Scoop pulp and sprinkle cavities with a little sugar.

Keep aside.

Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and simmer until soft.

Press through a sieve and reserve pulp.

Gently fry onion in half of the oil until transparent.

Add pine nuts (if used) and cook for further 5 minutes.

Stir in rice, currants, hot water, parsley, mint and season to taste.

Bring to the boil, cover and simmer gently for 10 minutes until liquid is absorbed.

Fill tomatoes, allowing room for rice to swell.

Replace tops and stand in an oven dish.

Pour pureed tomato pulp and equal quantity of water or white wine into dish.

Spoon remaining oil over tomatoes and cook, uncovered, in a moderate oven for 30 minutes.

Serve hot or cold.

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Nutrition Facts

Serving Size 350g

Amount per Serving

Calories 99 40% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 18mg	1%
Total Carbohydrate 15.0g	5%
Dietary Fiber 4.0g	15%
Sugars 8.0g
Protein 3.0g	7%

Vitamin A	46%		Vitamin C	86%
Calcium	5%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I am not sure what I did wrong. The mixture began to get thick, like pudding, before it ever came to a boil. Therefore, I could not follow the directions and allow it to boil for one minute. The result was like hot fudge topping for ice cream. I would like to know what I did wrong. The flavor was outstanding. It did not go to waste. I ran out and got some ice cream. But I would like to have fudge with the same incredible taste. vphillips