Tomatoes Stuffed with Rice and Herbs

Directions

1. 1

   Step 1

   

   Peel the onion. Wash and dry the tomatoes and herbs. If the green stem remains on the tomatoes, do not remove it. Prepare a pan and a deep baking dish. Rinse the rice.

2. 2

   Step 2

   

   Cut off the top of each tomato from the stem side—these will be the "lids". Carefully scoop out all the flesh with a spoon or knife. Sprinkle the inside of the tomatoes with a pinch of salt and pepper. Blend the flesh in a blender or finely chop with a knife.

   TipTo prevent the tomatoes from tipping over in the dish, slightly trim the bottom of the fruit for stability.

3. 3

   Step 3

   

   Finely chop the onion. Also finely chop the parsley, spinach, and mint.

4. 4

   Step 4

   

   Heat 2 tbsp of olive oil in a saucepan. Add the onion and sauté until translucent. This will take 2–3 minutes.

5. 5

   Step 5

   

   Add the rinsed rice and stir to coat the grains with oil.

6. 6

   Step 6

   

   Pour 70 ml of vegetable broth into the saucepan. Cover and simmer over low heat for 5–7 minutes until the liquid is almost completely absorbed.

7. 7

   Step 7

   

   Add the chopped tomato flesh, chopped herbs, and pine nuts to the rice. Salt and pepper. Simmer, stirring, for 3–5 minutes. The rice should be almost cooked. Remove from the heat.

8. 8

   Step 8

   

   Fill the prepared tomatoes with the rice filling, filling them ¾ full. Cover with the "lids". Place the stuffed tomatoes in a baking dish, drizzle with the remaining olive oil. Bake in a preheated oven at 180 °C for 40–50 minutes until the tomatoes are soft and the rice is fully cooked.

9. 9

   Step 9

   

   Serve the stuffed tomatoes immediately after removing from the oven.