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Stuffed Tomatoes

 

The months of August and September are teeming with fruits and vegetables.  The tomatoes are at their peak and stuffed tomatoes are on the menu at least once a week.  The quantities which are given below can only be approximated.  How big is a large tomato after all? Try the recipe as is and then when you decide to make it again, which you will most certainly do, adjust the quantities of chopped meat and rice.

Ingredients:

  • 12 large ripe tomatoes
  • 1 lb chopped meat
  • 1 cup rice, preferable basmati
  •  1/4 cup olive oil or butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bunch parsley, chopped
  • 1/4 cup black currants or raisins
  • 1/4 pignolas (pine nuts)
  • 1 stick of cinnamon
  • sugar as needed
  • salt and pepper
  • 3/4 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 4 Tablespoons butter

Directions:                                 Preheat oven: 350º                 

1. Prepare the tomatoes.  Slice off the bottom of the tomato (not the stem end) and keep for later.  Scoop out the pulp, leaving a thick wall.  Sieve the pulp and set aside.  Add about 1/4 teaspoon sugar to each tomato cavity.

2. Add 1/4 cup olive or butter to a large deep frying pan. Sauté the onions, add the garlic, and then add the meat.  Stir the meat to separate it and continue cooking it until it is evenly browned. Add the one cup of rice and the 2 cups of strained tomato pulp, along with the parsley, currants, pignolas, cinnamon, salt and pepper.  Simmer until all the liquid is absorbed.  Discard the cinnamon stick.  Add 1/4 cup parmesan cheese and 1/4 cup bread crumbs. Let cool slightly.

3.  Place the tomatoes in a large baking dish.  Fill each tomato 3/4 full.  Replace the caps up side down.  Sprinkle the caps with the remaining bread crumbs and parmesan cheese and top each cap off with a small knob of butter.

4. Add the remaining pulp to the baking dish and cook uncovered for one hour.  Check after 45 minutes to see if it is browning too quickly.  If so, cover with aluminum foil.  After an additional 15 minutes test with a fork to see if the tomato shell is soft.  If not bake an additional 10-15 minutes.

5.  Let cool to room temperature before serving.

Kali Orexi!!!   Good Appetite!!!