INGREDIENTS

INSTRUCTIONS

Name; Baked Tomatoes Stuffed with Rice
In a small saucepan, bring 1 cup of water to a boil over high heat. Pour
in the rice in a slow thin stream, stir once or twice, and cook briskly
uncovered for 8 minutes, or until the rice is softened but still somewhat
resistant to the bite.  Drain the rice in a sieve and set aside.
Cut a 1/4 inch slice off the stem ends of the tomatoes and set aside.
With a spoon, hollow out the tomatoes, remove the inner pulp and discard
the seeds.  Chop the pulp and set it aside.  Sprinkle the tomato cavities
with 1 teaspoon of salt and turn them upside down on paper towels to drain.
Preheat the oven to 350 degrees (F).  Make the stuffing in the following
fashion: In a heavy 10 to 12 inch skillet, heat the oil over moderate heat
until a light haze forms above it.  Add the onions and, stirring
frequently, cook for 5 minutes, or until they are soft and transparent but
not brown.  Stir in the rice, tomato pulp, « cup of the tomato puree, the
parsley, mint, garlic, oregano, the remaining teaspoon of salt and a few
grindings  of pepper.  Stirring constantly, cook briskly until most of the
liquid in the pan evaporates and the mixture is thick enough to hold ts
shape almost solidly in the spoon.
Arrange the tomatoes, cut side up, in a baking dish large enough to hold
them side by side.  Fill the tomatoes with the stuffing, packing it in
firmly, and cover each tomato with its reserved top.  Combine the remaining
1/4 of tomato puree with the remaining 1/4 cup of water and pour the
mixture around the tomatoes.  Bake uncovered in the middle of the oven for
20 minutes, basting the tomatoes once or twice with the cooking liquid.
Cool to room temperature and serve the tomatoes directly from the baking
dish.
Source: Time Life Series: Middle Eastern Cooking  "crica  69"
MMed by: earl.cravens@salata.com
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998

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