Domates dolmast Recipe

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Domates dolmast

Artist:	_	Yield:	4
Categories:	Eastern European, Greek, Vegetables	Rating:	0
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Ingredients:

4	med	Tomatoes
1	tbsp	Plus 1 tsp. olive or
		-vegetable oil, divided
1/2	cup	Diced onion
1		Garlic clove, minced
1/4	cup	Dried currants
1	tsp	Salt
1/8	tsp	Pepper
1	cup	Cooked long-grain rice (hot)
1	oz	Pignolias (pine nuts)
		-lightly toasted
1	tbsp	Each chopped fresh Italian
		-(flat-leaf), parsley, and
		-mint
2	tsp	Sunflower seed
1	tbsp	Plain dried bread crumbs

Procedures:

1	Here one (from weight watcher"s international cookbook) greek: cut thin slice from stem end of each tomato; reserve slices.
2	Set a sieve over a bowl.
3	Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain.
4	Discard seeds from tomato pulp; reserve liquid.
5	Chop pulp and set aside.
6	In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden.
7	Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed.
8	Preheat oven to 375 °F.
9	In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon ?rice mixture into each tomato and top each with reserved tomato slice.
10	Brush ?teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking).
11	Sprinkle each tomato with ?teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.makes 4 servings