Mediterranean Stuffed Tomatoes

Name: Mediterranean Stuffed Tomatoes
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Yield: 4
Cuisine: greek
Ingredients: 4 large ripe tomatoes; 1 cup cooked rice; 1/4 cup pine nuts, toasted; 2 tbsp currants or raisins; 2 tbsp fresh mint, chopped; 2 tbsp fresh parsley, chopped; 2 garlic cloves, minced; 3 tbsp olive oil; Salt, pepper

Ripe tomatoes filled with herbed rice, pine nuts, and currants — a Greek and Italian summer classic.

★★ Intermediate$45 minServes 4

Mediterranean Stuffed Tomatoes — Vegetables — greek — recipe plated and ready to serve

Nutrition (per serving)

240

Calories

Protein

34g

Carbs

10g

Fat

Fiber

dairy-free gluten-free greek healthy intermediate italian vegan vegetarian weeknight

Ripe tomatoes filled with herbed rice, pine nuts, and currants — a Greek and Italian summer classic.

Ingredients

4 large ripe tomatoes
1 cup cooked rice
1/4 cup pine nuts, toasted
2 tbsp currants or raisins
2 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
2 garlic cloves, minced
3 tbsp olive oil
Salt, pepper

Method

Cut tops off tomatoes. Scoop out pulp (save it). Season insides with salt.
Chop tomato pulp. Mix with rice, pine nuts, currants, herbs, garlic, 2 tbsp oil, salt, pepper.
Fill tomatoes with rice mixture. Place in a baking dish. Drizzle remaining oil.
Bake 375°F for 30 min until tomatoes are soft and tops are golden.

What You're Practicing

The tomato pulp goes into the filling — nothing is wasted.
These are served at room temperature in Greece — the flavors are better when not piping hot.