Domates Dolmast Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Tomatoes,
1 tbsp: Plus 1 tsp. olive or vegetable oil, divided
1/2 cup: Diced onion,
1: Garlic clove, minced
1/4 cup: Dried currants,
1 tsp: Salt,
1/8 tsp: Pepper,
1 cup: Cooked long-grain rice, hot
1 ounce: Pignolias, (pine nuts), lightly toasted
1 tbsp: Each chopped fresh Italian, (flat-leaf), parsley, and mint
2 tsp: Sunflower seed,
1 tbsp: Plain dried bread crumbs,
Directions:
Here one (from WEIGHT WATCHERS INTERNATIONAL COOKBOOK) Greek:
Cut thin slice from stem end of each tomato; reserve slices. Set a
sieve over a bowl. Scoop out pulp from tomatoes and place pulp in
sieve to drain; set shells upside down on paper towels and let drain.
Discard seeds from tomato pulp; reserve liquid. Chop pulp and set
aside.
In small nonstick skillet heat 2 teaspoons oil; add onion and garlic
and saute until onion is golden. Stir in currants, salt, pepper, and 2
tablespoons of reserved tomato liquid; remove from heat and stir in
rice, nuts, parsley, mint, and sunflower seed.
Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set
tomato shells upright; spoon 1/4 rice mixture into each tomato and
top each with reserved tomato slice. Brush 1/2 teaspoon oil over each
tomato and pour remaining tomato liquid into baking dish (to prevent
sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and
bake until filling is hot and skin begins to split, about 30
minutes.Makes 4 servings.
Source from luhu.jp
Cut thin slice from stem end of each tomato; reserve slices. Set a
sieve over a bowl. Scoop out pulp from tomatoes and place pulp in
sieve to drain; set shells upside down on paper towels and let drain.
Discard seeds from tomato pulp; reserve liquid. Chop pulp and set
aside.
In small nonstick skillet heat 2 teaspoons oil; add onion and garlic
and saute until onion is golden. Stir in currants, salt, pepper, and 2
tablespoons of reserved tomato liquid; remove from heat and stir in
rice, nuts, parsley, mint, and sunflower seed.
Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set
tomato shells upright; spoon 1/4 rice mixture into each tomato and
top each with reserved tomato slice. Brush 1/2 teaspoon oil over each
tomato and pour remaining tomato liquid into baking dish (to prevent
sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and
bake until filling is hot and skin begins to split, about 30
minutes.Makes 4 servings.
Source from luhu.jp