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Smyrna Tomatoes

Smyrna Tomatoes
Prep Time
45 min
Cook Time
40 min
Yields
6 servings

Tomatoes stuffed with rice and raisins.

Recipe courtesy of Krinos Foods Canada

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ingredients

12
large ripe whole tomatoes or a mix of tomatoes and peppers
2
Tbsp sugar (optional)
3
onions
2
garlic cloves
½
bunch parsley
½
bunch spearmint
1
cup Krinos Extra Virgin Olive Oil
1 ½
cup tomato juice
12
Tbsp long-grain rice
½
cup pine nuts
60
g raisins (sultana)
salt & pepper
2
cup water
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directions

Step 1

Preheat oven to 400F (200C).

Step 2

Choose a baking dish large enough to hold all the tomatoes (and/or Peppers).

Step 3

Wash tomatoes. Cut the tops off the tomatoes and set aside.

Step 4

Scoop out the pulp from each one, taking care not to tear the skin.

Step 5

Puree pulp in food processor, then set aside in a bowl.

Step 6

Sprinkle interior with sugar (optional) and place on baking dish.

Step 7

Finely chop onion, garlic, parsley and spearmint.

Step 8

In a large frying pan, sauté the onion over low heat until golden.

Step 9

Add 1/2 cup olive oil, the pulp, 1 cup of tomato juice and all other ingredients. Stir well and salt and pepper to taste.

Step 10

Pour in 1 cup water, cover and simmer for 5 minutes. Remove from heat.

Step 11

Fill emptied tomatoes (and peppers) with the mixture, up to 3/4 full. Replace tomato tops.

Step 12

Mix the remaining tomato juice, 1 cup of water and 1/2 cup olive oil and pour on top of covered tomatoes to keep them moist.

Step 13

Bake uncovered at 400F (200C) for 30-40 minutes.

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