From: pinidion (Original Message) Sent: 7/8/2003 2:08 PM
I fixed this tonight, the most important thing to remember about stuffed tomatoes is don't remove too much pulp and don't overfill them with rice before baking.
This is my cleaning lady's recipe.. she left the tomato skin TOO thin and overfilled the tomatoes but my husband and little boy liked them even though they came out broken. It's an easy dish anyway.. hope someone tries it,
----- Now You're Cooking! v5.60 [Meal-Master Export Format]
Title: Ntomates Gemistes - Greek Stuffed Tomatoes
Categories: Greek, Vegetables
Yield: 4 servings
4 md tomatoes; slightly ripe
1 md onion; peeled & chopped
1/2 bn parsley; chopped
salt & pepper; to taste
1/4 c olive oil
1 c rice
Rinse tomatoes well. Slice off the bottoms of the tomatoes and carve out
the inside using a spoon, reserving the tomato bottoms and the pulp. Be
careful not to remove too much or else the tomatoes may break during
cooking. In blender, add tomato pulp, onion, parsley and salt & pepper.
Pulse until mixture is still slightly chunky. Stir in the olive oil and
rice. Arrange tomatoes in a small baking pan, stuff them 3/4 full with
tomato/rice mixture and cover them with the reserved flaps. If you like,
you can add remaining tomato/rice mixture to pan, around the tomatoes.
Bake, uncovered, in a 400°F oven for 45 minutes to 1 hour.