Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Amount Measure Ingredient -- Preparation Method
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8 firm ripe tomatoes
1/4 C. olive oil
1 mashed garlic clove
1/2 C. fresh parsley
1/3 C. oregano
1 Can tomato paste -- (6 oz.)
1 chopped onion
1 C. uncooked rice
1/3 C. spearmint leaves
salt and pepper to taste
Slice the tops almost off the tomatoes, leaving them
hinged on to be used as covers when the tomatoes are stuffed.
Scoop the pulp and seeds out of the tomatoes. Chop the pulp
and seeds and set them aside. Put the tomatoes upside down to
drain. Cook your rice until almost cooked, about 20 minutes.
Remove the rice and let cool.
Preheat the oven to 375 degrees. Mix all ingredients in a
bowl. Stuff tomatoes and arrange them side by side in a baking
pan and put the tomato covers back on. Then add 1 can tomato
paste and mix with 1 quart warm water. Pour over tomatoes.
Bake for 30 minutes. Serve either hot/cold.
