4-6 servings
10 – 12 large, firm, ripe tomatoes
1/4 cup extra-virgin olive oil
5 – 6 scallions, finely chopped
1 cup long-grain rice
2 garlic cloves, finely chopped
1 small cinnamon stick (optional)
1/3 cup dark or light seedless raisins
1/3 cup lightly toasted pine nuts
1/4 cup water, or more if needed
Salt and freshly ground pepper to taste
1/4 cup fresh parsley, chopped
2 – 3 Tbsp. fresh mint, chopped
Preparation
1. Wash the vegetables. Take a very sharp knife and slice off the top of each tomato. Keep each vegetable and cap together.
2. With a teaspoon, gently scoop out the pulp of each tomato, being careful not to tear the outer skin. Leave a shell thick enough to hold stuffing (about ½ inch or 1.3 cm.). Remove seeds, chop, pulp, and place, with juices in a large bowl.
3. In a large heavy skillet, heat 2 tablespoons of the oil and sauté the scallions until translucent. Add the rice and stir frequently until very lightly browned, 3 to 4 minutes. Add tomato pulp, garlic, cinnamon stick, raisins, pine nuts, and water. Reduce heat, cover skillet, and simmer for 5 to 7 minutes, until rice is softened but not cooked and most of the liquid is absorbed. (The mixture should be moist.)
Remove cinnamon stick; season stuffing with salt and pepper; toss in herbs.
4. Preheat oven to 350ο F / 176ο C. Stuff the vegetables with rice filling and crown with their own caps. Place in a baking pan. Add a little water to the pan (about a cup), drizzle remaining 2 tablespoons oil over the vegetables and bake for 50 minutes to 1 hour, until tomatoes are soft and blistery and rice is cooked. Baste with pan juices during baking if necessary. Serve hot or cold.
source: kerasma
