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Rice-Stuffed Baked Tomatoes

Name: Rice-Stuffed Baked Tomatoes
Total time: 1 h 45 min
Yield: 6 servings of 2 tomatoes
Cuisine: Greek
Ingredients: 12 ripe tomatoes, large and firm; 1 tsp sugar, divided; 125 ml olive oil, divided; 1 onion, large, chopped; 40 g pine nuts; 375 ml hot water; 330 g short-grain white rice; 75 g currants; 2 tbsp flat-leaf parsley, chopped; 2 tbsp mint, chopped; salt, to taste; black pepper, freshly ground, to taste; 250 ml water, added to the tomato purée

Ripe tomatoes filled with a herby rice pilaf studded with currants and pine nuts, then baked in their own sweet juices. Delicious hot or at room temperature.

Yield6 servings of 2 tomatoes
Hands-on40 min
Total1 h 45 min
Difficulty

Ingredients

Tomatoes

12ripe tomatoes, large and firm
1 tspsugar, divided

Filling

125 mlolive oil, divided
1onion, large, chopped
40 gpine nutsoptional
375 mlhot water
330 gshort-grain white rice
75 gcurrants
2 tbspflat-leaf parsley, chopped
2 tbspmint, chopped
to tastesalt
to tasteblack pepper, freshly ground

Baking

250 mlwater, added to the tomato purée

Diet

Vegetarian (lacto-ovo)
Vegan

Contains

Tree nuts
Sulfites
Pine nut
Rice
Olive
Grapes
Nightshades (any)
Tomato
Onion family (any)
Onion
Parsley
Mint
Black and white pepper

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh

Texture

Tender-braised

Equipment

Oven
Stovetop

Season

Summer

Occasion

Entertaining

Effort

20–45 min active
1–3 hours total
Difficulty 2
Make-ahead friendly
Kid-friendly

Nutrition

Calories: moderate
Protein: low
Carbs: high
Fat: moderate
Fiber: moderate
Sodium: low

Budget

Budget: low

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Method

The method is for members

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