My F&W
quick save (...)

Stuffed Tomatoes with Vegetables and Pine Nuts (Domates Yemistes)

  • SERVINGS: 12
  1. 12 ripe medium tomatoes
  2. 5 medium scallions, thinly sliced
  3. 1 medium white onion, minced
  4. 1 medium carrot, coarsely grated
  5. 1 tablespoon minced fresh flat-leaf parsley
  6. 2 1/4 teaspoons minced fresh dill
  7. 3/4 teaspoon mint
  8. 2 1/4 teaspoons salt
  9. 1/4 teaspoon freshly ground pepper
  10. 1/2 cup plus 1 tablespoon olive oil
  11. 1/2 cup long-grain rice
  12. 1/2 cup pine nuts (about 3 ounces), preferably toasted
  13. 3/4 cup plain bread crumbs
  14. 1/4 cup vegetable stock, chicken stock or water
  1. Slice 1/2 inch off the top of each tomato and set aside. Working over a strainer set over a bowl, gently squeeze the juice and seeds from the tomatoes. Using a spoon, lightly scrape the pup from the tomatoes onto a cutting board. Finely chop the pulp and reserve it. Arrange the tomatoes in a 13-by-9-inch nonreactive baking dish.
  2. In a medium nonreactive saucepan, combine the scallions, onion, carrot, parsley, dill, mint, salt, pepper and 3 tablespoons of the olive oil. Stir in 1 cup of the strained tomato juice and 1/2 cup of the pulp. Add the rice and pine nuts and bring to a simmer over moderate heat, stirring often. Cover, reduce the heat to moderately low and cook until the rice is barely tender, about 20 minutes. Let cool slightly.
  3. Meanwhile, preheat the oven to 400°. Toss the bread crumbs with 2 tablespoons of the olive oil. Stuff the tomatoes with the rice filling and top with any remaining tomato pulp. Drizzle 1/4 cup of the tomato juice, the remaining 1/4 cup of olive oil and the vegetable stock over and around the stuffed tomatoes and mound the bread crumbs on top. Arrange the tomato tops alongside the stuffed tomatoes and bake for 25 to 30 minutes, or until the tomatoes are tender but not collapsed and the crumbs are browned. Cover each stuffed tomato with a top and serve warm or at room temperature.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.