Gemista, Greek Stuffed Tomatoes
I love it when tomatoes are in season. You just know it’s summer when the farmers’ market starts selling them in all sizes. I saw this recipe from the Best Book of Greek Cookery and I just had to try it. In lieue of dried currants, I used Sunmaid raisins. Not only are they pretty as appetizers, they taste good, too.
6 medium-sized tomatoes
1 small red onion, finely chopped
1 cup uncooked rice
1/4 cup dried currants
2 tbsp pine nuts, toasted
2 tbsp mint leaves, chopped
2 tbsp sugar
1/4 cup dry bread crumbs
salt, pepper, olive oil
1. Cut a thin slice off the tops of the tomatoes and set aside. Scoop out tomato pulp, chop and drain to a bowl. Sprinkle inside of tomatoes with sugar.
2. Heat olive oil in a skillet. Cook onions until soft. Add rice, stir and cook for 15 minutes. Add currants, pine nuts, mint and half of the tomato pulp with 1/4 cup of water. Season with salt and pepper. Cover and simmer for 10 minutes.
3. Preheat oven to 300Âº. PureÃ© remaining tomato pulp and spread on the bottom of a shallow baking dish. The tomatoes should not have too much space between them.
4. Spoon rice mixture into tomatoes. Replace tops. Drizzle olive oil over each tomato and sprinkle with bread crumbs. Bake for 1 1/2 hours.
Best Book of Greek Cookery at Amazon.com