Domates Dolmast is a vibrant and comforting Greek-inspired dish featuring plump tomatoes stuffed with a delightful mix of seasoned rice, toasted pine nuts, and dried currants. The filling balances sweet and savory notes, enhanced by fresh parsley and mint for a bright, aromatic finish. Baked until tender, the tomatoes release their juices, creating a natural, flavorful sauce that complements the hearty stuffing. This vegan-friendly side dish is perfect for summer gatherings or as a healthy addition to any meal. With its rustic presentation and rich flavors, it brings a taste of the Mediterranean to your table. Simple to prepare yet elegant enough for guests, this recipe is a wonderful way to showcase seasonal produce.
Domates Dolmast
Description
Domates Dolmast is a vibrant and comforting Greek-inspired dish featuring plump tomatoes stuffed with a delightful mix of seasoned rice, toasted pine nuts, and dried currants. The filling balances sweet and savory notes, enhanced by fresh parsley and mint for a bright, aromatic finish. Baked until tender, the tomatoes release their juices, creating a natural, flavorful sauce that complements the hearty stuffing. This vegan-friendly side dish is perfect for summer gatherings or as a healthy addition to any meal. With its rustic presentation and rich flavors, it brings a taste of the Mediterranean to your table. Simple to prepare yet elegant enough for guests, this recipe is a wonderful way to showcase seasonal produce.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Cut a thin slice from the stem end of each tomato to create a flat base; set these slices aside as lids.
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Carefully scoop out the pulp and seeds from the tomatoes using a spoon, placing the pulp into a sieve set over a bowl to drain the liquid. Discard the seeds.
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Place the hollowed tomato shells upside down on paper towels to drain excess moisture while you prepare the filling.
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Finely chop the drained tomato pulp and set it aside.
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In a small non-stick skillet, heat 2 teaspoons of oil over medium heat.
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Add diced onion and minced garlic to the skillet and sauté until the onion is golden and translucent.
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Stir in the dried currants, salt, pepper, and 2 tablespoons of the reserved tomato liquid; cook for one minute.
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Remove the skillet from heat and stir in the cooked rice, toasted pine nuts, chopped parsley, mint, sunflower seeds, and the chopped tomato pulp.
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Stand the tomato shells upright in an 8x8-inch baking dish.
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Spoon the rice mixture evenly into each tomato shell, filling them about three-quarters full.
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Top each filled tomato with the reserved tomato slice lid.
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Brush the top of each tomato with the remaining 1/2 teaspoon of oil.
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Pour the remaining reserved tomato liquid into the bottom of the baking dish to prevent sticking and add moisture.
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Sprinkle each tomato with a pinch of dried bread crumbs.
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Bake for approximately 30 minutes, or until the filling is hot and the tomato skins begin to split slightly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 51.1kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 5.0mg1%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 1.2g5%
- Sugars 2.6g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
