Ingredients
-
12
-
1/2
-
1
-
2
-
3
-
-
1/4
-
2
-
6
-
2
-
2
-
1
-
-
-
Directions
Mediterranean Stuffed Tomatoes, , I really loved them So did my guests, it seemed The only trouble i had, which is not part of the recipe but a trouble with the tomatoes is that i had a hard time with the stem I bought huge tomatoes and they have very big, spread stems, it was a bit hard to carve around that Other than that, it was a wonderful recipe and will definitely be made again , The proportions and flavours were really good but I think that more detailed instructions on the oven part for the cooking-challenged like me would have been helpful Since I also stuffed some peppers as they do in a Greek tavern near me, I was wondering if that changed the cooking time at all and if I should have put other things too But it was the only recipe for yemistes that I found that had meat which is what I really wanted!
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Steps
|
1
Done
|
Wash the Tomatoes Then Turn Each One Stem Side Down, and With a Sharp Knife Cut the End to Make an Opening, Leaving A"cap" on the Tomatoes. |
|
2
Done
|
With a Small Spoon, Scoop the Pulp Out of the Tomatoes Into a Bowl. |
|
3
Done
|
Place the Tomato Shells in a Baking Dish. |
|
4
Done
|
Sprinkle the Inside of the Shells With Salt and Sugar. |
|
5
Done
|
Heat the Oil in a Skillet and Add the Onions. |
|
6
Done
|
Cook Over Low Heat Until the Onions Are Soft Then Add the Garlic and Parsley, and Blend. |
|
7
Done
|
Add the Meat, the Wine and Water. |
|
8
Done
|
Cover and Simmer For 5 Minutes. |
|
9
Done
|
Add the Rice and Tomato Pulp and Stir. |
|
10
Done
|
Cover the Skillet and Simmer For 7 Minutes, Then Add Salt, Pepper, Mint and Nutmeg. |
|
11
Done
|
Remove from Heat, and Fill the Tomatoes Up Two Thirds of the Way With the Stuffing and Liquid. |
|
12
Done
|
Cover With the Tomato Caps and Brush Each One With Oil. |
|
13
Done
|
Bake at 350f For 60 Minutes. |
