Stuffed Tomatoes

1. 1

   Wash tomatoes and scoop out pulp.

2. 2

   Save caps.

3. 3

   Sprinkle inside of tomatoes with salt substitute.

4. 4

   Pan broil onions in a little oil until soft.

5. 5

   Now mix onions, parsley, dill, raisins or currants, nuts, rice and more of olive oil.

6. 6

   Fill tomatoes with remaining oil and the water.

7. 7

   Weigh down the tomatoes with a heavy plate.

8. 8

   Cover casserole.

9. 9

   Let simmer for 30 minutes or until rice is done.

10. 10

    Let cool.

11. 11

    May be refrigerated.

12. 12

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.