Tomato dolmas
No matter whether you're planning an elaborate menu or simply planning forward for tomorrow's Tomato dolmas. This recipe comes from many decades of enjoying it at the kitchen. I find that adding a couple ingredients to a recipe adds thickness into what is ordinarily bland. You may be on the lookout for milder meals to produce along with your leftovers. Pleasant and gentle Tomato dolmas perfect for post-vacation. The components in this recipe make your tongue pounding, also have become waist-friendly when you need a'bite' after an active family holiday. Utilizing a few substances as options, this soup is filled with a fall and spicy flavor which makes it tasty. An ideal Tomato dolmas to heat up you on cold winter months. Perfect for applying leftover. Meals is also a important component in your daily diet plan. You need to compare the exact sum of the food you typically eat to the serving size listed on the label. Eating significant parts or portions may lead to weight gain.
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How to make Tomato dolmas
Yield = 8Prep time: 0:20
Cook time: 1:20
Total time: 1:40
Ingredients
- 8 vine-ripened tomatoes
- 1 tablespoon olive oil
- 1 brown onion, halved, thinly sliced
- 2 tablespoons pine nuts
- 150g (3/4 cup) white long-grain rice
- 310ml (1 1/4) cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- Salt & freshly ground black pepper
- 500ml (2 cups) Massel vegetable liquid stock
Method
- Step 1 Preheat oven to 180°C. 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.
- Step 2 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.
- Step 3 Add the cumin, allspice and reserved tomato pulp, and stir until combined. Season with salt and pepper.
- Step 4 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 45-50 minutes or until tomato is tender and filling is hot. Remove from oven.
- Step 5 Transfer to a platter to serve.
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