Domates Yemistes ( Stuffed Tomatoes )
INGREDIENTS:
4 md Tomatoes
1 tb Plus 1 tsp. olive or
-vegetable oil, divided
1/2 c Diced onion
1 Garlic clove, minced
1/4 c Dried currants
1 ts Salt
1/8 ts Pepper
1 c Cooked long-grain rice (hot)
1 oz Pignolias (pine nuts),
-lightly toasted
1 tb Each chopped fresh Italian
-(flat-leaf), parsley, and
-mint
2 ts Sunflower seed
1 tb Plain dried bread crumbs
4 md Tomatoes
1 tb Plus 1 tsp. olive or
-vegetable oil, divided
1/2 c Diced onion
1 Garlic clove, minced
1/4 c Dried currants
1 ts Salt
1/8 ts Pepper
1 c Cooked long-grain rice (hot)
1 oz Pignolias (pine nuts),
-lightly toasted
1 tb Each chopped fresh Italian
-(flat-leaf), parsley, and
-mint
2 ts Sunflower seed
1 tb Plain dried bread crumbs
Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:
Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Discard seeds from tomato pulp; reserve liquid. Chop pulp and set aside.
In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden. Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed.
Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mixture into each tomato and top each with reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.Makes 4 servings.
Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Discard seeds from tomato pulp; reserve liquid. Chop pulp and set aside.
In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden. Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed.
Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mixture into each tomato and top each with reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.Makes 4 servings.