*  Exported from  MasterCook  *
 
                    TOMATES YEMISTES (STUFFED TOMATOES)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
   12       md           Ripe tomatoes
                         Sugar
                         Salt
                         Freshly ground pepper
    1       lg           Onion -- chopped
      1/4   c            Pine nuts (optional)
    1 1/2   c            Short grain rice
      1/2   c            Currants
    1 1/2   c            Hot water
    2       tb           Chopped parsley
    2       tb           Chopped mint
                         Water or dry white wine
 
   Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F)
   
   Slice tops from tomatoes and reserve.  Scoop pulp and sprinkle cavities
   with a little sugar.  Keep aside.
   
   Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and simmer
   until soft.  Press through a sieve and reserve pulp.
   
   Gently fry onion in half of the oil until transparent.  Add pine nuts (if
   used) and cook for further 5 minutes.  Stir in rice, currants, hot water,
   parsley, mint and season to taste.  Bring to the boil, cover and simmer
   gently for 10 minutes until liquid is absorbed.
   
   Fill tomatoes, allowing room for rice to swell. Replace tops and stand in
   an oven dish.
   
   Pour pureed tomato pulp and equal quantity of water or white wine into
   dish.  Spoon remaining oil over tomatoes and cook, uncovered, in a moderate
   oven for 30 minutes.  Serve hot or cold.
   
   Note: This makes a pleasant luncheon dish or an attractive accompaniament
   to main meals.
   
   From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069
   1
   
   Typed for you by Karen Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving