Ingredients
The following ingredients have 8 Servings
- 8 medium or large heirloom tomatoes or on-the-vine tomatoes
- ¼ cup pine nuts
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1½ cups cooked short grain brown rice
- 1¼ cups coarsely chopped fresh parsley
- 2 tablespoons dried currants
Instruction
- Preheat oven to 350°F. Cut a thin slice off bottoms of tomatoes so they stand upright. Slice ¼ inch off tops of tomatoes; set tops aside. Using a small spoon or melon baller, scoop out tomato pulp; chop pulp.
- In a large, dry skillet heat pine nuts over medium 3 to 4 minutes or until golden, stirring occasionally. Remove pine nuts.
- For stuffing, in the same skillet cook onion in ¼ cup water over medium heat 10 minutes or until translucent. Add tomato pulp, garlic, oregano, salt, and pepper. Cook 5 minutes or until garlic is softened. Stir in rice, parsley, currants, and 3 Tbsp. of the pine nuts. Cook just until rice is heated through. Cool slightly.
- Fill tomato shells with stuffing. Place in a shallow baking dish; replace tomato tops. Spoon any extra stuffing around tomatoes. Pour enough water into dish to cover bottom. Bake, covered with foil, 30 minutes. Remove foil; bake 10 minutes more.
- Sprinkle tomatoes with the remaining 1 Tbsp. pine nuts. Serve warm or at room temperature.
