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Domates Dolmast

Recipe

Title:

Domates Dolmast

Categories:

Vegetables, Greek

Yield:

4 servings

Ingredients

• 4 md Tomatoes
• 1 c Cooked long-grain rice (hot)
• 1 tb Plus 1 tsp. olive or
• 1 oz Pignolias (pine nuts),
• -vegetable oil, divided
• -lightly toasted
• 1/2 c Diced onion
• 1 tb Each chopped fresh Italian
• 1
• Garlic clove, minced
• -(flat-leaf), parsley, and
• 1/4 c Dried currants
• -mint
• 1 ts Salt
• 2 ts Sunflower seed
• 1/8 ts Pepper
• 1 tb Plain dried bread crumbs

Directions

1. Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:

Directions

1. Cut thin slice from stem end of each tomato; reserve slices.
2. Set a sieve over a bowl.
3. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain.
4. Discard seeds from tomato pulp; reserve liquid.
5. Chop pulp and set aside.

Directions

1. In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden.
2. Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed.

Directions

1. Preheat oven to 375 degrees F.
2. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mixture into each tomato and top each with reserved tomato slice.
3. Brush 1/2 teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking).
4. Sprinkle each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.Makes 4 servings.

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