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Receta Domates Dolmast
by Global Cookbook

Domates Dolmast
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Ingredientes

  • 4 med Tomatoes
  • 1 Tbsp. Plus 1 teaspoon olive or possibly vegetable oil, divided
  • 1/2 c. Diced onion
  • 1 x Garlic clove, chopped
  • 1/4 c. Dry currants
  • 1 tsp Salt
  • 1/8 tsp Pepper
  • 1 c. Cooked long-grain rice (warm)
  • 1 ounce Pignolias (pine nuts), lightly toasted
  • 1 Tbsp. Each minced fresh Italian (flat-leaf), parsley, and mint
  • 2 tsp Sunflower seed
  • 1 Tbsp. Plain dry bread crumbs

Direcciones

  1. Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:
  2. Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Throw away seeds from tomato pulp; reserve liquid. Chop pulp and set aside.
  3. In small nonstick skillet heat 2 tsp. oil; add in onion and garlic and saute/fry till onion is golden brown. Stir in currants, salt, pepper, and 2 Tbsp. of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed.
  4. Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mix into each tomato and top each with reserved tomato slice. Brush 1/2 tsp. oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 3/4 tsp. bread crumbs and bake till filling is warm and skin begins to split, about 30 min.Makes 4 servings.