Tomatoes Stuffed with Rice
|Firm tomatoes||12 Large|
|Sugar||10 Gram (About 2 Teaspoons)|
|Oil||4 Fluid Ounce (About 100 Milliliter Or 0.5 Cup)|
|Onions||2 , chopped|
|Parsley||1 Bunch (100 gm), chopped|
|Long grain rice||11 Ounce (About 300 Grams Or 1 3/8 Cup)|
|Currants||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Pine nuts||2 Ounce (About 50 Grams Or 2 Tablespoon)|
|Dried breadcrumbs||1⁄3 Ounce (About 10 Grams Or 2 Tablespoon)|
1 Preheat the oven to 200Â°C, 400Â°F, gas 6.
Cut a lid from the stalk end of each tomato and scoop out the centres of the tomatoes.
Discard the seeds and cut the pulp into dice.
Sprinkle the in sides of the tomatoes with sugar, salt and pepper.
2 Heat 60 ml (4 tablespoons) of the oil in a pan and cook the onion until softened.
Add the parsley and tomato pulp and cook over a low heat until most of the moisture has evaporated.
3 Meanwhile, cook the rice in boiling salted water.
4 Add the currants and pine nuts to the rice.
Add the onion and tomato mixture.
5 Fill the tomatoes with the rice mixture.
Place them in an oven- proof dish and sprinkle with the breadcrumbs and the rest of the oil.
Bake in the oven for 15 minutes.
Serve very hot.