Name: Domates yemistés (stuffed tomatoes)
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 10 servings
Cuisine: Country
Ingredients: 10 tomatoes large; 250 ml olive oil extra virgin; 250 g onion finely chopped; 250 g rice; 50 g almonds toasted, chopped; 5 sprig fresh mint to taste; tomato juice; salt; black pepper freshly ground

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Ingredients (9)

10	tomatoes — large
250 ml	olive oil — extra virgin
250 g	onion — finely chopped
250 g	rice
50 g	almonds — toasted, chopped
5 sprig	fresh mint — to taste
	tomato juice
	salt
	black pepper — freshly ground

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Method:

Wash the tomatoes and slice off the top to form a lid, set aside.

Scoop out the insides of the tomato and puree the flesh.

Heat 100 ml olive oil and sauté the onions until they are translucent.

Stir in the rice, the almonds, season, fry briefly and then add the pureed tomato flesh.

Allow to simmer for a minute or two and then remove from the heat to allow the rice to swell.

Stir in the mint and fill the tomatoes two thirds of the way up so that the rice can swell.

Place the tomatoes in an ovenproof dish, season with salt and pepper and pour over a little olive oil, a little tomato juice and about 200 ml water.

Bake in a preheat oven 180 C for an hour.

Remove lids and bake for another 10 minutes.

Serve with bread.