Stuffed tomatoes with rice and fennel

Ingredients   6 large, ripe tomatoes 8 tablespoons glazed rice 4 large onions, finely chopped 1 large bunch fennel 2 carrots, grated 1 artichoke, grated 2 courgettes, grated 1 cup olive oil 1 teaspoon sugar A shot of oregano Salt and pepper 7 large vine leaves Olive oil to cook in

Preparation

Cut off the top of tomatoes, but save tops for later use, and scoop out the pulp from the
inside of tomatoes – leave skin only, but save the pulp also. Season the inside of tomatoes with salt to taste and place them upside-down on a dish to drain.In a large bowl, mix in olive oil, tomato pulp (mashed), onions, carrots, artichoke, courgettes, fennel, rice, oregano, sugar and salt-pepper. Stir the ingredients well by hand. Stuff the tomatoes with the filling and coverthem with the tops you saved earlier. Place the tomatoes in a baking pan and cover them with vine leaves, so that they do not get burnt in the process. Over the vine leaves grate a largetomato, pour with the olive oil and place the pan in the oven. Cook at 150oC for an hour and a half. Fifteen minutes earlier, remove the burnt vine leaves and let the tomatoes cook alittle. Serve the meal slightly warm or at room temperature.

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Tags: fennel , tomatoes, appetizer, rice