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Tuesday September 7, 2010. |
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Stuffed Baked Tomatoes
Ingredients:
8 medium sized tomatoes
4 onions, chopped
1/2 cup salad oil
1 cup uncooked Dainty Rice
1/2 cup chopped walnuts (optional)
1/2 cup parsley, chopped
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup fine bread crumbs
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Cooking
Instructions:
1) Remove a slice from the top of each tomato; reserve. Scoop out
the pulp. Dice in a bowl. Sprinkle the inside of each tomato with 1/2
teaspoon sugar, a sprinkling of salt and pepper. Turn upside down
on plate. Let stand 15 minutes.
2) Brown the chopped onions in the salad oil until the edges are golden
brown. Stir in the reserved diced tomato pulp, well drained. Cook
together a few minutes.
3) Add the rice, walnuts, parsley, fresh dill, salt and pepper. Cook
together for 5 minutes, stirring most of the time.
4) Stuff the tomatoes, as full as possible, with the hot rice mixture.
Cover with tomato tops. Sprinkle each tomato with a little oil and
the bread crumbs. Bake in a 350 F. oven, 30 to 40 minutes. Serve.
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