Mediterranean Stuffed Tomatoes

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Mediterranean Stuffed Tomatoes

 

 

1/2 cup long-grain white rice

2 tablespoons (8 tsp) currants

8 large vine-ripened tomatoes

4 teaspoons olive oil

2 tablespoons (8 tsp) pine nuts, toasted

1/4 cup finely chopped stuffed green olives

4 teaspoons chopped fresh dill

1 teaspoon ground cumin

salt and pepper, to taste

olive oil cooking spray

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) fan-forced.

 

2. Lightly grease a ceramic baking dish.

 

3. Bring a large saucepan of water to the boil over high heat. Add

rice. Cook for 8 minutes.

 

4. Add currants. Cook for 4 minutes or until rice is just tender.

Drain. Transfer to a bowl.

 

5. Meanwhile, cut a slice from the top of each tomato, reserving tops.

Using a teaspoon, hollow out tomatoes. Discard pulp.

 

6. Add oil, pine nuts, olives, dill and cumin to rice mixture. Season

with salt and pepper. Stir to combine.

 

7. Divide rice mixture between tomato shells. Place in prepared dish.

Replace tops. Spray with oil.

 

8. Bake for 20 to 25 minutes or until tomatoes are just tender (they

should still hold their shape). Serve.

 

 

Serves 4.