- 12 ripe medium tomatoes
- 5 medium scallions, thinly sliced
- 1 medium white onion, minced
- 1 medium carrot, coarsely grated
- 1 tablespoon minced fresh flat-leaf parsley
- 2 1/4 teaspoons minced fresh dill
- 3/4 teaspoon mint
- 2 1/4 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup plus 1 tablespoon olive oil
- 1/2 cup long-grain rice
- 1/2 cup pine nuts (about 3 ounces), preferably toasted
- 3/4 cup plain bread crumbs
- 1/4 cup vegetable stock, chicken stock or water
How to make this recipe
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.
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.
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.