Tomato Dolmas
Ingredients
- 8 each tomatoes vine-ripened
- 1 teaspoon olive oil ⓘ
- 1 each onions brown, halved, thinly sliced ⓘ
- 2 tablespoons pine nuts ⓘ
- 3/4 cup long grain rice ⓘ
- 1 1/4 cups water ⓘ
- 1 teaspoon cumin ground ⓘ
- 1/2 teaspoon allspice ground ⓘ
- 1 x salt and black pepper freshly ground, to taste ⓘ
- 2 cups chicken broth, low salt ⓘ
Instructions
- Preheat oven to 180C.
- Use a sharp knife to slice the top off each tomato.
- Reserve tops.
- Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border.
- Place tomato shells in a shallow roasting pan.
- Strain tomato pulp through a fine sieve and discard the juice.
- Coarsely chop tomato pulp and set aside.
- Heat the oil in a large saucepan over medium heat.
- Add the onion and pine nuts and cook, stirring occasionally, for 6 minutes or until onion softens and pine nuts are golden brown.
- Add the rice and water, and bring to the boil.
- Reduce heat to low and cook, covered, for 12 minutes or until rice is tender.
- Add the cumin, allspice and reserved tomato pulp, and stir until combined.
- Season with salt and pepper.
- Spoon the rice mixture among tomato shells and top with the reserved tops.
- Pour over stock and cover tightly with foil.
- Bake in preheated oven for 45 to 50 minutes or until tomato is tender and filling is hot.
- Remove from oven.
- Transfer to a platter to serve.
Nutrition & Diet Analysis (per serving)
605
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).