Turkish Stuffed Tomatoes
Main Dishes • Turkish
Description
Turkish Stuffed Tomatoes
Ingredients
- Tomatoes 8 pieces
- Onion 1 head
- Carnaroli Rice 5 oz
- Olive Oil 1 teaspoon
- Garlic 1 clove
- Ground Cinnamon 1 teaspoon
- Pistachios 1 tablespoon
- Red Currant 0 oz
- Chicken Broth 10 fl oz
- Thyme 1 teaspoon
- Brown Sugar 2 teaspoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In olive oil, sauté the onion, add garlic, rice, pine nuts, currants, and cinnamon, mixing thoroughly. Season with salt and pepper, and pour in hot broth. Cover and cook on low heat for 20 minutes. Remove from heat, add thyme, and fluff the rice with a fork.
Step 2
Preheat the oven to 355°F. Cut the tops off the tomatoes and carefully scoop out the cores and seeds. Place a pinch of sugar and rice in each tomato and replace the tops. Place the tomatoes in a baking dish with water, drizzle with olive oil, and bake for 30 minutes.
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