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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A great recipe-you can also stuff capsicum, eggplants, and zucchini. Ingredients:
12 ripe tomatoes |
1/2 lb ground lamb |
1 medium finely chopped onion |
2 chopped garlic cloves |
3 tablespoons olive oil |
granulated sugar |
1/4 cup chopped fresh parsley |
1/4 cup white wine |
6 tablespoons long-grain white rice |
1/4 cup water |
2 sprigs fresh mint |
1 pinch grated nutmeg |
salt and pepper |
Directions:
1. Wash the tomatoes then turn each stem side down, and with a sharp knife cut the end to make an opening, leaving a cap on the tomatoes.
2. With a small spoon, scoop the pulp into a bowl.
3. Place the tomato shells in a baking dish Sprinkle the inside of the shells with salt and sugar.
4. Heat the oil in a skillet and add the onions.
5. Cook over low heat until soft then add the garlic and parsley, and blend.
6. Add the meat, the wine and water.
7. Cover and simmer for 5 minutes.
8. Add the rice and tomato pulp and stir.
9. Cover the skillet and simmer for 7 minutes, then add salt, pepper, mint and nutmeg.
10. Remove from heat, and fill the tomatoes up two thirds of the way with the stuffing and liquid.
11. Cover with the tomato caps and brush with oil.
12. Bake in a preheated oven (350°F) for 60 minutes.
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