Greek stuffed
tomatoes called Yemistes (Domates Yemista or Gemista) are a wonderful treat. There are several variations of the dish, which may call for peppers, potatoes or even raisins. Start your big fat tomato experience with this recipe.
Instructions
1. Purchase several large red, ripe tomatoes (1 per person). A large, green pepper may be substituted.
2. Slice the tops from the tomatoes and set aside.
3. Remove the entire inside of the fruit and reserve. Sprinkle a small amount of sugar inside the cavity.
4. Place the reserved removed tomato pulp in a saucepan along with salt, sugar and pepper. Simmer until all are soft.
5. Press the contents of the saucepan through a kitchen sieve and set aside the remaining pulp.
6. Saute the large onion in half of the oil until it is transparent. Add the pine nuts and continue to cook for another 5 minutes.
7. Combine the raisins, water, rice, parsley and mint. Add the mixture to the saucepan. Bring to a boil. Cover and reduce heat to a simmer for 10 minutes, or until all the liquid has been absorbed.
8. Stuff the tomatoes with mixture until ? full. Put tops back onto tomatoes.
9. Arrange the tomatoes in a baking pan. Spoon the remaining pulp and wine or water over the stuffed Greek tomatoes. Bake for 30 minutes at 350 degrees F.
Tags: , remaining pulp