Description
Mediterranean Stuffed Tomatoes with Rice & Pine Nuts
Ingredients
6 large ripe tomatoes
1 cup cooked rice
1/2 cup finely diced onion
2 cloves garlic, minced
1/4 cup pine nuts, lightly toasted
2 tbsp olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/2 tsp ground cinnamon
1/2 tsp paprika
1/2 cup tomato sauce
1/2 cup vegetable broth
Salt and pepper to taste
Directions
Prepare the Tomatoes: Slice off the tops of the tomatoes and set them aside. Scoop out the insides with a spoon, leaving the shells intact. Reserve the pulp, finely chop it, and set it aside.
Make the Filling: Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened. Add the reserved tomato pulp, cooked rice, toasted pine nuts, parsley, dill, cinnamon, and paprika. Season with salt and pepper. Mix well and remove from heat.
Stuff the Tomatoes: Fill each tomato with the rice mixture. Place the tomatoes in a baking dish and replace the tops as lids.
Add Sauce: In a bowl, mix the tomato sauce and vegetable broth. Pour it into the baking dish around the tomatoes.
Bake: Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender and slightly blistered.
Serve: Garnish with fresh parsley and serve warm.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 200 kcal per serving
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