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Tomates Yemistes

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Submitted by smkueh

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

12 12
MEDIUM MEDIUM TOMATOES
ripe
1 1
LARGE LARGE ONIONS
chopped
¼ 59
CUP ML PINE NUTS
1 ½ 355
½ 118
CUP ML CURRANTS
1 ½ 355
CUPS ML WATER
hot
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
2 3E+1
TABLESPOONS ML MINT LEAVES
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 ½ 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 puréed 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 99 40% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 46% Vitamin C 86%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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