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Tomato dolmas
Tomato dolmas
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Enjoy flavorful Middle Eastern rice-stuffed tomatoes for a vegetarian feast.
Ingredients:
  • 8 vine-ripened tomatoes
  • 1 brown onion, halved, thinly sliced
  • 40.00 ml pine nuts
  • 150g (3/4 cup) white long-grain rice
  • 310ml (1 1/4) cup water
  • 2.50 gm ground cumin
  • 1/2 tsp ground allspice
  • Salt & freshly ground black pepper
  • 500ml (2 cups) vegetable liquid stock
Instructions:
  • Preheat your oven to a toasty 180°C. Skillfully remove the tops of the tomatoes using a sharp knife. Keep the tops for later. Gently scoop out the seeds and flesh with a teaspoon, making sure to leave a 1cm border. Arrange the tomato shells in a shallow roasting pan. Strain the tomato pulp through a fine sieve, letting go of the excess juice. Give the tomato pulp a rough chop and keep it aside for later use.
  • In a large saucepan over medium heat, warm the oil. Sauté the onion and pine nuts for 6 minutes until onion softens and nuts are golden. Stir in the rice and water, bring to a boil, then simmer covered for 12 minutes until rice is tender.
  • Combine the cumin, allspice, and reserved tomato pulp, stirring until mixed. Season generously with salt and pepper.
  • Fill the tomato shells with the rice mixture and place the reserved tops back on. Pour the stock over and tightly cover with foil. Bake in a preheated oven for 45-50 minutes until the tomatoes are tender and the filling is hot. Take out of the oven.
  • Transfer the dish to a beautiful platter for serving.

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