Preheat oven to 400 degrees F.
Slice the tops off the tomatoes (keep the tops,
though) and use a spoon to empty out the middle
of the tomato. Reserve the juice in one bowl
and insides of the tomato in a separate bowl.
Make small slits in the inside bottom of the
tomatoes making sure not to cut all the way
through the tomatoes.
Lightly grease a 9×13 baking dish and place the
tomatoes inside the pan.
Put the onion, garlic, a teaspoon of oil, and a
pinch of salt into a food processor and mix it
just a bit. (Or, simply mix in a bowl with a
spoon if you don’t have a food processor just
chop the onions and garlic a little more
finely).
Take the insides of the tomato and chop them
into small pieces, and then add them to a large
bowl with the grated zucchini. Then, add 1
tablespoon of salt, the dry mint, parsley, and
tomato paste and combine. Finally, add the
uncooked short-grain rice, 1 teaspoon of lemon
juice, and 3/4 cup olive oil and let the
mixture sit.
In the meantime, peel the potatoes and cut them
into chunks. Toss them with the tablespoon of
oregano, 3/4 cup olive oil, and some salt and
pepper. Mix them well and then add the reserved
tomato juice.
Fill the tomatoes to the top with the rice
mixture and top them with their caps. Then,
place the potatoes/tomato juice in the empty
space around the tomatoes also add any leftover
rice mixture in the gaps, too.
Add a cup of water to the corner of the pan and
tilt it so that the water is evenly
distributed.
Bake for 15-20 minutes at 400 degrees F, and
then reduce the heat to 325 degrees F and bake
them for another 60-90 minutes. If it seems dry
during the process, add a little more water to
the pan.
Originally Submitted
8/31/2016
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