Rice-stuffed tomatoes (Domates jemistes)
Votes: 4
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Tomatoes stuffed with rice (Domates jemistes) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 ripe, seeded Bull's Heart tomatoes
- 2 tbsp (30 g) butter
- 1 large onion, chopped
- 1 crushed clove of garlic
- 6 tablespoons of uncooked rice
- 1/4 cup plus 4 tsp olive oil
- Salt and ground black pepper
- 1 bunch chopped parsley leaves
- 1/4 cup toasted pine nuts
- 1/4 chopped fresh mint leaves
- 1 tbsp. grated Kasseri cheese
We recommend
Cooking the dish according to the recipe:
- Cut the tops off the tomatoes and scoop out all the pulp, leaving walls about 1 cm thick. Save the pulp.
Preheat oven to 190°C.
Heat butter in a frying pan and add chopped onion. Fry the onion until golden brown and add garlic. Add tomato pulp and rice. Pour in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if needed. Season with salt and pepper. Add parsley, pine nuts, and mint. - Stuff the tomatoes, sprinkle them with grated Kasseri cheese, and drizzle with the remaining olive oil. Place in a baking dish, adding 1 cm of water to the bottom, and bake for an hour.
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