Tomatoes Stuffed With Rice Yemistes Domates Me Rizi Recipes

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Steps:

• Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
• Preheat the oven to 350 degrees F.
• Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
• Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
• Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
• Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned.
• Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp.
• In a medium saute pan, heat 1/4 cup of the olive oil over medium heat.
• Add the onion and saute until the onions are golden brown, about 5 minutes.
• Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes.
• Add the lamb, pine nuts, parsley, dill, salt, and pepper.
• Stir to combine and continue cooking until lamb is browned.
• Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil.
• Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour.
• Serve warm.

Steps:

• Wash tomatoes, slice off caps, and reserve; scoop out pulp, chop, and reserve. Sprinkle inside of tomatoes with salt and sugar. Saute onions in 1/4 cup of the oil until soft.
• Preheat oven to 350*.
• Mix onion, parsley, dill, raisins or currants, pine nuts, rice, chopped tomato pulp, and 1 cup olive oil. Saute for 3 minutes. Season to taste with salt and pepper.
• Fill tomatoes with this mixture. Cover with tomato caps and place in casserole with remaining 1/4 cup olive oil and water. Cover with foil.
• Bake for 30 to 40 minutes, or until tops are golden and rice is cooked, basting occasionally. Remove from heat and cool. Serve at room temperature.
• Note: Tomatoes can be cooked on the stove top. Cover with foil and simmer for about 30 minutes, basting occasionally.