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Stuffed Tomatoes

Serves 4 Entree vegetarian

Stuffed Tomatoes

Stuffed Tomatoes are a staple of the Mediterranean table, where they capture the essence of Greek summer cooking. This home-style version is designed for everyday enjoyment, combining the warmth of the oven with the freshness of the garden. Picture a Greek kitchen, where olive oil flows generously and lemons are always within reach, as these tomatoes are prepared to bring the flavors of the sea and sun to your table.

Bite into these tomatoes and you'll taste the harmony of tender rice, sweet onion, and the brightness of parsley and mint. The crunch of pine nuts adds texture, while a drizzle of extra virgin olive oil elevates the dish to a fragrant delight. Serve it warm and let it transport you to a sun-drenched terrace overlooking the Mediterranean.

Ingredients

  • 6large tomatoes
  • 200 grice
  • 1onion
  • 80 mlextra virgin olive oil
  • handfulparsley and mint
  • pine nuts — optional
  • to tastefine sea salt

Method

  1. Start by preparing the tomatoes. Cut the tops off 6 large tomatoes and set them aside. Use a spoon to gently scoop out the insides, being careful not to pierce the skin. Reserve the tomato pulp in a bowl for later use.
  2. Rinse 200 g of rice under cold water until the water runs clear. This step removes excess starch, preventing the rice from becoming too sticky. Set the rice aside to drain.
  3. Finely chop 1 onion and a handful of parsley and mint. In a large skillet or sauté pan, heat 80 ml of extra virgin olive oil over medium heat. Add the onion and cook slowly, stirring occasionally, until it becomes soft and translucent, releasing a sweet aroma.
  4. Add the reserved tomato pulp to the pan, along with the drained rice. Stir to combine and let the mixture cook until the rice starts to absorb the liquid from the tomato pulp, about 5 minutes. The mixture should be moist but not soupy.
  5. Stir in a handful of pine nuts and the chopped herbs. Continue to cook until the rice is tender but still has a slight bite, and the mixture is cohesive. The filling should be fragrant and slightly sticky, holding together when pressed with a spoon.
  6. Taste the filling and add fine sea salt to taste, adjusting as needed. Spoon the filling into the hollowed tomatoes, packing it gently but firmly. Replace the tops of the tomatoes to cover the filling.
  7. Place the stuffed tomatoes in a baking dish, drizzle with a bit more olive oil, and bake in a preheated oven at 180°C (350°F) until the tomatoes are tender and the tops are slightly wrinkled, indicating they are cooked through.
  8. Serve the stuffed tomatoes warm, garnished with additional fresh herbs and a squeeze of lemon juice to enhance the flavors. The tomatoes should be soft and juicy, with a filling that tastes of the garden and the sea.