Stuffed Tomatoes Laderes
|Dill||1⁄2 Cup (8 tbs), chopped|
|Raisins/Currants||1⁄2 Cup (8 tbs)|
|Pignolia nuts||1⁄2 Cup (8 tbs)|
|Onions||3 , grated|
|Rice||1 Cup (16 tbs)|
|Olive oil||1 1⁄2 Cup (24 tbs)|
|Parsley||1⁄3 Cup (5.33 tbs), chopped|
|Water||1⁄2 Cup (8 tbs)|
Wash tomatoes and scoop out pulp; save caps.
Sprinkle inside of tomatoes with salt and sugar.
Saute onions in 1/4 cup of the olive oil until soft.
Mix onions, parsley, dill, raisins or currants, pignolia nuts, rice, and 1 cup of the olive oil.
Season to taste with salt and pepper.
Fill tomatoes with this mixture.
Cover with tomato caps and place in casserole with remaining 1/4 cup olive oil and the water.
Weigh down tomatoes with a heavy plate.
Cover casserole and simmer for about 30 minutes or until rice is done.