This traditional Greek dish transforms simple ripe tomatoes into a culinary delight. The hollowed tomatoes are filled with a savory-sweet mixture of short-grain rice, golden currants, and toasted pine nuts, seasoned with fresh mint and parsley. Baked until tender, they are bathed in a light tomato reduction that concentrates the flavors. The result is a harmonious balance of acidity, sweetness, and herbaceous notes. Perfect as a refreshing starter for summer gatherings, a light vegetarian main, or an elegant side dish. The textures contrast beautifully between the soft tomato skin and the chewy rice filling.
Tomates Yemistes (Stuffed Tomatoes
Description
This traditional Greek dish transforms simple ripe tomatoes into a culinary delight. The hollowed tomatoes are filled with a savory-sweet mixture of short-grain rice, golden currants, and toasted pine nuts, seasoned with fresh mint and parsley. Baked until tender, they are bathed in a light tomato reduction that concentrates the flavors. The result is a harmonious balance of acidity, sweetness, and herbaceous notes. Perfect as a refreshing starter for summer gatherings, a light vegetarian main, or an elegant side dish. The textures contrast beautifully between the soft tomato skin and the chewy rice filling.Ingredients
Directions
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Preheat oven to 350&# 194;°F (180ðC).
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Slice the tops off the tomatoes and reserve them.
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Scoop out the pulp and seeds from the tomatoes, creating a hollow cavity. Sprinkle the inside of each cavity with a little sugar and set aside.
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In a saucepan, combine the scooped tomato pulp with salt, pepper, and 1/2 teaspoon sugar. Simmer until soft, then press through a sieve to create a smooth puree. Reserve the puree.
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Heat half of the oil in a pan over medium heat. Add the chopped onion and fry until transparent and soft.
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Add the pine nuts to the onion and cook for an additional 5 minutes, stirring frequently to toast lightly.
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Stir in the rice, currants, hot water, chopped parsley, chopped mint, and season to taste.
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Bring the mixture to a boil, then cover and simmer gently for 10 minutes until the liquid is absorbed and rice is partially cooked.
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Fill the hollowed tomatoes with the rice mixture, ensuring there is room at the top for the rice to swell during baking.
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Place the stuffed tomatoes upright in an oven-safe dish and replace the reserved tomato tops.
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Mix the reserved tomato puree with an equal quantity of water or dry white wine. Pour this liquid into the bottom of the baking dish.
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Spoon the remaining oil over the tomatoes.
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Bake uncovered for 30 minutes until tomatoes are tender and the filling is cooked through.
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Serve hot or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 54.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.0mg1%
- Total Carbohydrate 11.7g4%
- Dietary Fiber 3.6g15%
- Sugars 7.8g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish makes a pleasant luncheon dish or an attractive accompaniment to main meals.
Pine nuts are optional but add a nice richness and texture. If omitted, you may increase the amount of rice slightly.
For a vegan version, ensure the oil used is plant-based and omit any non-vegan garnishes if serving later.
The tomatoes can be served hot from the oven or allowed to cool completely for a refreshing cold appetizer.
