4 medium tomatoes
1 tablespoon plus 1 tsp. olive or vegetable oil,; divided
1/2 cup diced onion
1 garlic clove, minced
1/4 cup dried currants
1 teaspoon salt
1/8 teaspoon pepper
1 cup cooked long-grain rice (hot)
1 oz pignolias (pine nuts), lightly toas; ted
1 tablespoon each chopped fresh italian (flat-le; af), parsley, and mint
2 teaspoon sunflower seed
1 tablespoon plain dried bread crumbs
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.
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