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6 ripe, but firm tomatoes
1 bunch Italian parsley, chopped
1/4 c. mint, chopped
1/4 head garlic, chopped
2 large onions, chopped
2 Tbsp. butter
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6 Tbsp. raw rice
4 Tbsp. olive oil
1 c. tomato sauce
Parmesan cheese, grated
3 tsp. olive oil
1 c. water |
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Wash tomatoes. Partially cut through a slice at top, but without detaching it, and scoop out tomato pulp. Discard seeds and chop pulp. Mix pulp with parsley, mint, and garlic. Sauté onions in butter until golden. Add tomato mixture and cook, stirring, for a few minutes. Stir in rice, the 4 tablespoons olive oil, and 1/3 cup of the tomato sauce. Simmer for 5 minutes. If the mixture is too thick, add a little water.
It is important that the mixture be not too juicy, but have enough liquid so the rice can cook. Fill tomatoes 3/4 full of the mixture. Sprinkle with cheese and add 1/2 teaspoon olive oil to each tomato. Cover with partially removed slice. Arrange tomatoes in a baking pan. Add the water mixed with remaining tomato sauce and bake in a 350' oven for 45 minutes to 1 hour, basting occasionally with liquid in pan. Yield: 6 servings.
Variation: Add diced, cooked shrimp to rice mixture.
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