9 Large Tomatoes
1 Medium Red Onion, finely chopped
2 Cloves Garlic, finely chopped
1/3 Cup Olive Oil, divided
1 Heaped Tablespoon short-grained rice
(Carolina or Arborio)
For each Tomato
1/2 Cup Parsley
2 Tablespoons Fresh Oregano (optional)
1 Tablespoon Dried Mint
Salt and freshly ground black pepper
1 Tablespoon Raisins (optional)
2 Large Potatoes (optional), cut into thin wedges, seasoned with salt, pepper and dried oregano
Wash tomatoes and cut a horizontal slice off the bottom side of the tomato (not where the stem is) but do not cut entirely.
With a teaspoon, scoop out the contents of the tomato into a food processor and then blend them.
Put the tomatoes in a baking dish and sprinkle some salt inside the cavity of the tomatoes. (Theo, my friend in Greece said this is VERY important!)
Heat a few tablespoons of olive oil in a non stick sauteing pan and saute’ the onions and garlic until translucent then add the rice and mix.
Season with salt and pepper and add the fresh oregano and mint.
Add half of the blended tomatoes, lower heat and mix for five minutes stirring occasionally.
Add the parsley, mix in and remove from the heat.
Fill in the tomatoes by 3/4 full, leaving room for the uncooked rice to expand. Cover the tomatoes with the lid.
Add the potatoes, the remaining olive oil and blended tomatoes. (No water should be added.)
Preheat oven to 350˚.
Bake for about 1 hour and thirty minutes. Baste the vegetables at least twice, in order to keep them moist on the top.
Serve with feta.
Note: Cooking time will be less if no potatoes are used.
My changes....I did not use fresh parsley, I used dried and I used a whole head of garlic instead of two cloves. And why would I use raisins? No way! Okay, you can, I just don’t like them. I also did not serve with feta.
Recipe from: Theo Maminakis in Greece