Stuffed Tomato in Olive Oil


8-10 small sized tomatoes
1/3 cup hot water

3/4 cup rice, washed and drained
2 medium sized onions, chopped
2 tbsp currants
2 tbsp pine nuts
1 tsp dry mint or fresh mint, chopped
2 tbsp dill, chopped
1/4 cup extra virgin olive oil
1 tbsp sugar
1/2 tsp salt
1/2 cup water


Saute the onions with the olive oil for about 10 minutes in a medium-sized pot over medium-low heat. Do not burn! Then add the rice, sugar and salt, stir and cover the lid. Cook on very low heat until the rice looks see through. Add the nuts, currants, mint, dill and 1/2 cup water. Stir occasionally at low heat. Cook until all the water evaporates and put aside.

In the meantime, cut off the tops of the tomatoes 3/4 of the way horizontally, leave the rest attached. Discard the inside of the tomatoes* with a teaspoon, put them aside. Fill the tomatoes with the filling using a spoon and close the tops over. Place the filled tomatoes in an oven-proof dish and pour 1/3 cup hot water into the dish from the edges.

Preheat the oven to 450 F (230 C) and cook for about 35-40 minutes on the middle rack. Then set the oven to grill (broil) and continue to cook for 7-8 more minutes.

Let it cool down first. Then place them on a service plate. Serve the Stuffed Tomato in Olive Oil chilled or at room temperature with lemon wedges.

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