Tomates Yemistes
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
tomatoes
ripe |
|
| 1 | large |
onions
chopped |
|
| ¼ | cup |
pine nuts
|
|
| 1 ½ | cups |
arborio (short-grain) rice
|
*
|
| ½ | cup |
currants
|
|
| 1 ½ | cups |
water
hot |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
mint leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
tomatoes
ripe |
|
| 1 | large |
onions
chopped |
|
| 59 | ml |
pine nuts
|
|
| 355 | ml |
arborio (short-grain) rice
|
*
|
| 118 | ml |
currants
|
|
| 355 | ml |
water
hot |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | 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.
