Domates dolmast
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
Instructions:
Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek: Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Discard seeds from tomato pulp; reserve liquid. Chop pulp and set aside. In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden. 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. Preheat oven to 375 degrees F. 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. Brush 1/2 teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). 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.
