Tomates yemistes

Tomates yemistes

Stuffed tomatoes

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
12 ripe tomatoes
sugar, for sprinkling
salt and freshly ground black pepper, to taste
125ml olive oil
1 large onion, chopped
40g pine nuts, optional
330g short-grain white rice
75g currants
2 tablespoons flat-leaf parsley, chopped
2 tablespoons mint, chopped
water or dry white wine

Method

  1. Preheat the oven to 180°C.
  2. Slice the tops from the tomatoes and reserve. Scoop out the pulp and place in a saucepan. Sprinkle the cavities with a little sugar and set aside.
  3. Add ½ teaspoon sugar to the tomato pulp and season with salt and pepper. Simmer until soft, then press through a sieve, reserving the pulp.
  4. Heat half the oil in a saucepan and gently fry the onion until translucent. Add the pine nuts, if using, and cook for a further 5 minutes. Stir in 375 ml hot water. Add the rice, currants, parsley, mint and salt and pepper to taste.
  5. Bring to the boil, then cover and reduce the heat. Simmer gently for 10 minutes, or until the rice has absorbed the liquid.
  6. Spoon the mixture into the tomato cavities, allowing room for the rice to swell. Replace the tops and stand the tomatoes in a baking dish.
  7. Pour the puréed tomato pulp and an equal quantity of water or white wine into the baking dish. Spoon the remaining oil over the tomatoes.
  8. Bake, uncovered, for 30 minutes. Serve hot or cold.

Note

  • This makes a pleasant luncheon dish, or an attractive accompaniment to main meals.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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