Ingredients
- 12 medium-size tomatoes
- 4 tablespoons sugar
- 1 cup extra virgin olive oil, preferably Greek
- 1 large onion, finely chopped
- 1 cup uncooked long grain rice
- ½ cup dried currants
- 2 tablespoons pine nuts, lightly toasted
- 2 tablespoons chopped mint leaves
- Salt and ground black pepper
- ¼ cup dry bread crumbs
- Nutritional Information
Nutritional analysis per serving (6 servings)
588 calories; 38 grams fat; 5 grams saturated fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 57 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 6 grams protein; 323 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Cut a thin slice off tops of tomatoes and reserve. Scoop out tomato pulp, chop, drain and reserve. Sprinkle sugar inside tomatoes.
- Heat 1/4 cup olive oil in a 10-inch skillet. Add onion. Cook over medium heat until soft. Add rice, stir and cook a few minutes. Add currants, pine nuts, mint, half the tomato pulp and 1/2 cup water. Season with salt and pepper. Cover and simmer 10 minutes.
- Heat oven to 300 degrees. Purée remaining tomato pulp, and spread in bottom of shallow baking dish that will hold all the tomatoes without much room to spare.
- Spoon rice mixture into tomatoes; it will not fill them. Replace tops, spoon a tablespoon of oil over each tomato, and sprinkle with bread crumbs. Bake 1 1/2 hours.
- Allow to cool to room temperature before serving as an appetizer or with cold poached fish or grilled lamb.
Dining and Cooking