Tomatoes Stuffed With Rice (Tomatoes
Yemistes me Rizi)
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Ingredients |
- 10-12 medium-sized tomatoes
- 4 tablespoons of sugar
- 1 1/4 cup olive oil
- 1 large onion, chopped
- 1 cup uncooked rice
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- 2 tablespoons of chopped
parsley
- salt and pepper
- dry breadcrumbs
- ½ cup currants (dried)
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Wash tomatoes and cut the
top from the stem end. (These must be saved
and used later as lids). Scoop out pulp with
teaspoon and sprinkle with sugar inside.
Heat ½ cup olive oil in frying pan, and cook
the onion until soft. Add the rice, stir
well and cook for a few minutes. Add half
the tomato pulp, drained and chopped, ½ cup
hot water, the currants, the parsley, the
remaining sugar, salt and pepper. Cover and
cook for 10 minutes. Fill tomatoes with
mixture, leaving room for the rice to swell.
Replace the lids and arrange in shallow
baking pan. Force the remaining tomato pulp
through a sieve and pour into the pan. Pour
1 tablespoon oil over each tomato and
sprinkle with breadcrumbs. Bake in moderate
oven for 1 ½ hours. Serve cold. Makes 5
servings
NOTE : A few green peppers can be
filled with the rice mixture as well and
baked with the tomatoes. |
