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Stuffed tomatoes with rice and fennel



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




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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