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Tomatoes Stuffed with Rice, Raisins, and Nuts

Recipe information

  • Yield

    6 tomatoes as did pepper recipe

Ingredients

Preparation

  1. Step 1

    Use the same filling as Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts (above) for 6 firm, large tomatoes (beefsteak tomatoes are best) or 12 medium ones. Cut a small circle around the stem end and cut out a cap from each tomato. Remove and discard the center and seeds with a pointed teaspoon. Fill with the rice stuffing given in Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts above and replace the caps.

    Step 2

    Arrange the tomatoes in a shallow baking dish and bake in an oven preheated to 350°F for 20 to 30 minutes, until the tomatoes are soft. Watch them carefully, and remove them if they start to fall apart.

    Step 3

    Serve cold, accompanied by yogurt flavored, if you like, with the crushed garlic.

Arabesque
TagsMiddle EasternTomatoVegetableRiceRice & GrainsRaisinDried FruitFruitNutPine NutSideMainDinnerGluten FreeMake AheadOven BakeRamadanCookbooks
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