Tomates yemistes (stuffed tomatoes)
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Tomates yemistes (stuffed tomatoes)
  Tomatoes    Greek    Vegetables  
Last updated 6/12/2012 12:55:59 AM. Recipe ID 17998. Report a problem with this recipe.
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      Title: Tomates yemistes (stuffed tomatoes)
 Categories: Greek, Vegetables
      Yield: 6 servings
 
     12 md Ripe tomatoes
           Sugar
           Salt
           Freshly ground pepper
      1 lg Onion; chopped
    1/4 c  Pine nuts (optional)
  1 1/2 c  Short grain rice
    1/2 c  Currants
  1 1/2 c  Hot water
      2 tb Chopped parsley
      2 tb Chopped mint
           Water or dry white wine
 
  Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F)
  
  Slice tops from tomatoes and reserve.  Scoop pulp and sprinkle
  cavities with a little sugar.  Keep aside.
  
  Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and
  simmer until soft.  Press through a sieve and reserve pulp.
  
  Gently fry onion in half of the oil until transparent.  Add pine nuts
  (if used) and cook for further 5 minutes.  Stir in rice, currants,
  hot water, parsley, mint and season to taste.  Bring to the boil,
  cover and simmer gently for 10 minutes until liquid is absorbed.
  
  Fill tomatoes, allowing room for rice to swell. Replace tops and
  stand in an oven dish.
  
  Pour pureed tomato pulp and equal quantity of water or white wine into
  dish.  Spoon remaining oil over tomatoes and cook, uncovered, in a
  moderate oven for 30 minutes.  Serve hot or cold.
  
  Note: This makes a pleasant luncheon dish or an attractive
  accompaniament to main meals.
  
                  From: "The Complete Middle East Cookbook" by Tess
  Mallos.
                  ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 




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Recipe ID 17998 (Apr 03, 2005)

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