Things You'll Need:
- Large, ripe tomatoes
- Sugar
- Olive oil
- Salt and pepper
- 1 large onion
- 1 ½ cups short grain rice
- ¼ cup pine nuts
- ½ cup raisins
- 1 ½ cups hot water
- 2 tbsp. fresh parsley
- 2 tbsp. fresh mint
- Dry white wine or water
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Step 1
Purchase several large red, ripe tomatoes (1 per person). A large, green pepper may be substituted.
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Step 2
Slice the tops from the tomatoes and set aside.
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Step 3
Remove the entire inside of the fruit and reserve. Sprinkle a small amount of sugar inside the cavity.
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Step 4
Place the reserved removed tomato pulp in a saucepan along with salt, sugar and pepper. Simmer until all are soft.
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Step 5
Press the contents of the saucepan through a kitchen sieve and set aside the remaining pulp.
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Step 6
Sauté the large onion in half of the oil until it is transparent. Add the pine nuts and continue to cook for another 5 minutes.
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Step 7
Combine the raisins, water, rice, parsley and mint. Add the mixture to the saucepan. Bring to a boil. Cover and reduce heat to a simmer for 10 minutes, or until all the liquid has been absorbed.
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Step 8
Stuff the tomatoes with mixture until ¾ full. Put tops back onto tomatoes.
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Step 9
Arrange the tomatoes in a baking pan. Spoon the remaining pulp and wine or water over the stuffed Greek tomatoes. Bake for 30 minutes at 350 degrees F.
