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Stuffed Baked Tomatoes Greek Style Recipe

Ingredients

How to make it

  • Slice off the base of the tomatoes.
  • Use a spoon to remove the insides, careful to leave the empty tomatoes as thin as possible without damaging their skin.
  • Puree the insides, strain and discard the seeds and reserve pulp.
  • Place tomatoes with their covers in a baking pan and set aside.
  • Heat corn oil in a frying pan.
  • Saute diced onion until golden.
  • Add to the frying pan: 1/2 the reserved tomato pulp, parsley, milt, dill, salt, pepper, sugar and rice.
  • Mix well.
  • If mixture is dry, add some more reserved pulp.
  • Sprinkle in the Parmesan cheese and let mixture cool slightly.
  • Fill tomatoes with rice mixture, do not overstuff them.
  • Drizzle with some olive oil & sprinkle them with bread crumbs.
  • Replace tomato lids.
  • Pour reserved pulp over tomatoes.
  • Add a 1/4 cup water to side of pan.
  • Seal with aluminum foil and bake at 375°F for 60 minutes.
  • Remove foil and continue to cook until all the water in pan has evaporated & tomatoes are browned.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    These look and sound wonderful! I love your picture, too! Thanks for the great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yum, loving the sound of this one. We can never get enough of tomatoes in my house. This one sounds amazing. Great post and a high 5.
    Was this review helpful? Yes Flag

The Cook

despinap Brooklyn, NY

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