Stuffed Tomatoes - Greek Style

Category: Side Dishes


1 1/2 cup short grain rice
12 medium ripe tomatoes
1/2 cup currants
Pinch of sugar
1/2 cup hot water
Pinch of Salt
2 tbsp. chopped parsley
Freshly ground pepper
2 tbsp. chopped mint
1 lg. onion; chopped
Water or dry white wine
1/4 cup Pine nuts (optional)


Slice tops from tomatoes and set aside. 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.

Temperature: 350°

Baking Time: 30 minutes.

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