Tomatoes Stuffed With Rice Yemistes Domates Me Rizi Recipes

TOMATOES STUFFED WITH RICE: YEMISTES DOMATES ME RIZI

Steps:

• Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp.
• Preheat oven to 375 degrees F.
• In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint.
• Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour.

YEMISTES DOMATES LADERES ME RIZI (STUFFED TOMATOES WITH RICE)

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.

TOMATOES STUFFED WITH LAMB AND RICE (YEMISTES DOMATES ME RIZI)

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.

YEMISTES DOMATES ME RIZI

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.

GREEK STUFFED TOMATOES WITH RICE OR DOMATES YEMISTES

Steps:

• Cut tops off tomatoes, and set aside. Scoop out pulp from tomatoes, chop and reserve. Saute onions in 1/2 cup of olive oil until golden. Add tomato pulp, parsley, garlic, dill, oregnao, rice, salt, and pepper. Stir to blend ingredients thoroughly. Add tomato paste and wine. Cover and simmer for 20 minutes. Arrange tomato shells in a casserole or roaster. Sprinkle lightly with sugar. Stuff tomatoes with rice mixture and cover with tomato tops. Pour 1 cup olive oil over the tomatoes and pour 1/2 cup water into pan. Sprinkle lightly with more oregano. Bake at 350 degrees for 35 minutes, basting frequently. Serve hot or cold.
• **tip -- if you don't want to grate the onions, you could also mince them finely. I actually have a little gadget called a Salsa Master that is sort of like a hand held food processor. I just crank the handle until the onions are very very fine.