10 medium tomatoes
2 onions, finely chopped
1 clove garlic, chopped
1/4 cup olive oil
2 tablespoons chopped parsley
2 tablespoons fresh dill, chopped
1 teaspoon dried oregano
salt & pepper to taste
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup uncooked short grain rice
sugar
olive oil
Slice
top off tomatoes and reserve. Scoop out tomatoes, reserve pulp and
chop coarsely. Saute garlic and onions in 1/4 cup olive oil, add tomato
pulp, parsley, dill, oregano, and salt and pepper. Add tomato paste and
wine, along with rice. Simmer, covered, for 20 minutes. Arrange tomato
shells, sprinkled with salt & sugar, in baking dish, & stuff
with rice mixture. Put teaspoon or so of olive oil on top and put caps
on tomatoes. For heavy duty Greek flavor – pour 1 cup olive oil over
top of tomatoes (something less works fine, but the Greek grandmother
used the whole cup, and hey, she ran the restaurant!). Put 1/2 cup
water in baking dish. Bake for 30 minutes at 350 degrees, covered with
foil. Uncover and bake and additional 30 minutes, basting occasionally.
Debra Tully Shedrick
