Thursday, July 21, 2005
[ world famous recipes ] Italian Stuffed Tomatoes
Italian Stuffed Tomatoes
12 medium-large ripe tomatoes
salt
lemon juice
2 tablespoons olive oil
2 medium onions, diced
1/2 cup raisins, soaked in warm water 10 minutes and drained
1/2 cup pine nuts
2 tablespoons parsley
1/4 teaspoon allspice
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1/8 - 1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper (optional)
2 tablespoons fresh lemon juice
1 cup cooked rice (Arborio-type rice recommended)
1/4 cup white wine OR water
1/4 cup tomato juice
1-2 tablespoons olive oil
Slice off the tomato tops and reserve for use as a lid. Scoop out the
pulp and seeds. Lightly sprinkle the insides with lemon juice and
salt.
Invert the tomatoes on a baking rack set over paper towels.
Heat the olive oil in a sauté pan. Add the onions and sauté over
moderately-low heat for 10 minutes, stirring occasionally, until
translucent and golden. Add raisins, pine nuts, allspice, pepper,
paprika, cinnamon and cayenne pepper (optional). Cook, stirring
frequently 2 minutes. Add parsley and lemon juice. Continue cooking
long enough to heat through.
Preheat the oven to 375 degrees.
Add rice to onion mixture and combine well. Add salt and pepper to
taste. Fill the tomato cavities, taking care not to press the rice
mixture in too firmly.
Place the stuffed tomatoes in a baking dish sized to fit the tomatoes
snugly and upright.
Combine tomato juice, wine, and olive oil in a small saucepan. Bring
the
liquid to a boil, reduce the heat and simmer for 10 minutes, covered.
Pour the liquid around the tomatoes, drizzling some over the tops of
the
tomatoes. Cover with the reserved tomato tops.
Bake until tomatoes are tender but still firm, 25 to 30 minutes.
May be prepared in advance. To serve, allow tomatoes to come to room
temperature.
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