Stuffed Tomatoes With Rice Recipe

Name: Stuffed Tomatoes With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium-size tomatoes; 4 tablespoons sugar; 1 cup extra virgin olive oil, preferably Greek; 1 large onion, finely chopped; 1 cup uncooked long grain rice; 1/2 cup dried currants; 2 tablespoons pine nuts, lightly toasted; 2 tablespoons chopped mint leaves; Salt and ground black pepper; 1/4 cup dry bread crumbs

Servings: persons

12 medium-size tomatoes
4 tablespoons sugar
1 cup extra virgin olive oil, preferably Greek
1 large onion, finely chopped
1 cup uncooked long grain rice
1/2 cup dried currants
2 tablespoons pine nuts, lightly toasted
2 tablespoons chopped mint leaves
Salt and ground black pepper
1/4 cup dry bread crumbs

1
Cut a thin slice off tops of tomatoes and reserve.
2
Scoop out tomato pulp, chop, drain and reserve.
3
Sprinkle sugar inside tomatoes.
4
Heat 1/4 cup olive oil in a 10-inch skillet.
5
Add onion.
6
Cook over medium heat until soft.
7
Add rice, stir and cook a few minutes.
8
Add currants, pine nuts, mint, half the tomato pulp and 1/2 cup water.
9
Season with salt and pepper.
10
Cover and simmer 10 minutes.
11
Heat oven to 300 degrees.
12
Puree remaining tomato pulp, and spread in bottom of shallow baking dish that will hold all the tomatoes without much room to spare.
13
Spoon rice mixture into tomatoes; it will not fill them.
14
Replace tops, spoon a tablespoon of oil over each tomato, and sprinkle with bread crumbs.
15
Bake 1 1/2 hours.
16
Allow to cool to room temperature before serving as an appetizer or with cold poached fish or grilled lamb.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 medium-size tomatoes, 4 tablespoons sugar, 1 cup extra virgin olive oil, preferably Greek, 1 large onion, finely chopped, and more.

Yes, Stuffed Tomatoes With Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Tomatoes With Rice

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