Fourth of July Favorites >
|
Baked Stuffed Tomatoes, Greek Style
6 large ripe tomatoes
1 cup of chopped onion
2 tablespoons of olive or vegetable oil
1 teaspoon of sugar
1/3 cup of raw white rice
1 pound of finely ground lamb or beef
1/8 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
1 small clove garlic, crushed
1 tablespoon of finely chopped parsley
1 teaspoon of chopped mint or 1 teaspoon of dry mint, if available
1/4 cup of pine nuts
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 cup of fine dry bread crumbs
2 tablespoons of olive or vegetable oil |
|
Preheat oven to 375ºF.
Remove pulp and seeds from each tomato, discard seeds. Chop pulp and set aside. Place tomatoes on foil covered baking pan.
In a large skillet, cook the onions with 2 tablespoons of oil for 5 minutes, stirring. Add sugar, rice, lamb, spices, herbs, chopped tomato pulp, pine nuts, salt and pepper.
Heat mixture to boiling, cover and reduce heat, simmer for 30 minutes, stirring once or twice. Spoon off any fat if necessary. Fill tomatoes with rice mixture to within 1/4 inch of tops. Toss bread crumbs with olive oil. Sprinkle crumbs on top of filling. Bake 20 to 25 minutes until tender and bubbly. Makes 6 servings
|
| |
|
|