Tomatoes Stuffed With Rice
|Firm tomatoes||10 Large|
|Ground meat||2 Cup (32 tbs)|
|Short grain rice||1⁄4 Cup (4 tbs)|
|Onion||1 Small, minced|
|Parsley||1⁄2 Cup (8 tbs), minced|
|Water||1 Cup (16 tbs)|
Cut almost through the stem ends of the tomatoes, leaving about one-half-inch uncut.
Scoop out the pulp with a small spoon or a peeler, leaving about a one-quarter-inch shell all around.
Reserve the pulp for the filling.
Season the insides lightly with salt and pepper.
Invert the tomatoes on paper toweling to drain.
Meanwhile, prepare the filling by mixing together the meat, rice, onion, parsley, salt, pepper and the reserved pulp.
Fill the tomatoes with the meat mixture.
Place the dolmas side by side in a large Pyrex dish.
Pour the water with salt to taste over the tomatoes.
Bake at 350 degrees about twenty minutes, or until done.