Greek-Style Stuffed Tomatoes
Greetings from Greece! These juicy stuffed tomatoes are bursting with the Mediterranean flavors of pine nuts, parsley, and dried currants. The tomato shells get deliciously soft and tender in the oven while the brown rice soaks up the stuffing flavors. You’ll definitely be coming back for seconds with this dish.
This classic Greek dish is the perfect vehicle for summer heirloom tomatoes or store-bought on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well, so consider freezing extra during peak tomato season and storing in oven-safe containers. Also note that the recipe calls for cooked short grain brown rice, so be sure to have that ready when it comes time to add the rice.
INGREDIENTS
- 8 medium or large heirloom tomatoes or on-the-vine tomatoes
- ¼ cup pine nuts
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1½ cups cooked short grain brown rice
- 1¼ cups coarsely chopped fresh parsley
- 2 tablespoons dried currants
INSTRUCTIONS
- Preheat oven to 350°F. Cut a thin slice off bottoms of tomatoes so they stand upright. Slice ¼ inch off tops of tomatoes; set tops aside. Using a small spoon or melon baller, scoop out tomato pulp; chop pulp.
- In a large, dry skillet heat pine nuts over medium 3 to 4 minutes or until golden, stirring occasionally. Remove pine nuts.
- For stuffing, in the same skillet cook onion in ¼ cup water over medium heat 10 minutes or until translucent. Add tomato pulp, garlic, oregano, salt, and pepper. Cook 5 minutes or until garlic is softened. Stir in rice, parsley, currants, and 3 Tbsp. of the pine nuts. Cook just until rice is heated through. Cool slightly.
- Fill tomato shells with stuffing. Place in a shallow baking dish; replace tomato tops. Spoon any extra stuffing around tomatoes. Pour enough water into dish to cover bottom. Bake, covered with foil, 30 minutes. Remove foil; bake 10 minutes more.
- Sprinkle tomatoes with the remaining 1 Tbsp. pine nuts. Serve warm or at room temperature.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/tasty-vegan-mediterranean-recipes/
