This Greek recipe is one of my favourites which I used to enjoy in Greece.
The large tomatoes are sometimes called beef tomatoes and when stuffed and baked are lovely for lunch or as an accompaniment to other dishes in a larger meal. They are useful for vegetarians.
They can be prepared ahead of time and baked when required.
You will need a baking dish big enough to hold the tomatoes.**
- 4 large tomatoes
- 5 fl oz (1/4 pt) olive or sunflower oil
- 1 small onion
- 110g (4 oz) short grain rice
- 15g (1/2 oz) pine nuts
- 1 garlic clove
- 1 teasp dried oregano
- Salt and pepper
Slice the tops off the tomatoes and put them aside. Using a small vegetable knife and a teaspoon scoop out the pulp and seeds and chop them, reserving any liquid.
Put the tomatoes upside down on a plate to drain. Finely chop the onion.
Heat a few tablespoons of oil in a frying pan and fry the onion gently until soft.
Mix in the tomato pulp and fry over moderate heat for one minute.
Add the rest of the ingredients except the parsley. Make the tomato juice up to 300ml (1/2 pint) with water and add it to the pan.
Reduce the heat and simmer until the rice is almost cooked (approx 15 minutes). Use a lid to the frying pan if you have one.
Remove from the heat and add 1 tablespoon of chopped parsley.
Heat the oven to Gas 5/190C.
Divide the mixture between the tomatoes and place them side by side in the oiled baking dish and pour a little water in the bottom of the dish.
Bake for approx 30 minutes. Decorate with parsley to serve.
Serves 1 or 2 per person depending on the meal.