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What You Need:
(To Serve: 12)
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12 large tomatoes
Salt to taste
1 teaspoon sugar
3 cups minced onions
1½ cups olive oil
½ cup chopped flat-leaf parsley
½ cup chopped fresh dill
½ cup raisins or currants
½ cup pine nuts
1 cup raw converted rice
Salt and pepper to taste
½ cup water
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Translate this recipe:
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| How To Cook: |
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1. Wash tomatoes, slice off caps, and reserve; scoop out pulp, chop, and reserve. Sprinkle inside of tomatoes with salt and sugar. Saute onions in ¼ cup of the olive oil until soft.
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2. Preheat oven to 350°.
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3. Mix onion, parsley, dill, raisins or currants, pine nuts, rice, chopped tomato pulp, and 1 cup olive oil. Saute for 3 minutes. Season to taste with salt and pepper.
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4. Fill tomatoes with this mixture. Cover with tomato caps and place in casserole with remaining ¼ cup olive oil and water. Cover with aluminum foil.
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5. Bake for 30 to 40 minutes, or until tops are golden and rice is cooked, basting occasionally. Remove from heat and cool. Serve at room temperature.
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NOTE:
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Tomatoes can be cooked on the stove top. Cover with aluminum foil and simmer for about 30 minutes, basting occasionally.
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