Stuffed Tomatoes

Source: Betsy Mullins

Serves four to six.

10 medium-size tomatoes

2 onions, finely chopped

2 T chopped parsley

1 garlic clove, chopped

2 T chopped mint (or more, to taste)

1 tsp. oregano

1 cup rice

1/2 cup pine nuts

salt and pepper

2 T tomato paste

1/2 cup white wine


olive oil (1 cup, divided)

Cut tops of tomatoes and set aside. Scoop out pulp of tomatoes, chop and reserve.

Saute onions in 1/2 cup olive oil until golden.

Add tomato pulp, parsley, garlic, mint, oregano, rice, pine nuts, salt and pepper, and stir to blend.

Add tomato paste and wine; cover and simmer for 20 minutes.

Arrange tomato shells in a casserole or baking pan.

Sprinkle lightly with salt, pepper and a dash of sugar.

Stuff tomatoes with rice mixture and cover with tomato tops.

Pour 1/2 cup olive oil into the pan. Sprinkle lightly with more oregano and an extra dash of wine.

Bake at 350 for 35 minute, basting frequently.

Serve hot or cold.

Note: this filling may also be used to stuff peppers.