Stuffed Tomatoes with Mint and Rosé
September 13, 2024
In this Recipe
Ingredients
Basmati Rice1 cup long-grain
Tomatoes7-8 large
Shallot1 small, minced
Allspice1/2 tsp
Cumin3/4 tsp, ground
Herbs de Provence2 tsp
Salt1/2 tsp
Black Pepper1/4 tsp
Mint1/3 cup, chopped
Ghee1 tbsp or melted butter
Feta1/4 cup or 1 oz, crumbled
Rosé1/4 cup
Mintfresh chopped, to serve
Flamingo Estate Extra Virgin Olive Oilto serve
Steps
- Soak rice for about 2 hours. Drain and set aside.
- Prepare tomatoes by slicing off tops and carefully scooping out all the inner flesh, leaving the tomato shell intact. Save the tomato flesh and tops for later.
- Purée the tomato flesh and cook for about ten minutes, simmering on low, stirring in the minced shallot, allspice, cumin, and Herbs de Provence. Then mix 1 cup of the cooked tomato purée with rice, salt, pepper, mint, ghee, crumbled feta, and ¼ cup of rosé.
- Preheat the oven to 375°F.
- Fill tomato cups about ⅔ full of the rice mixture. Top each with 1 Tbsp of water and a drizzle of olive oil. Place tomato tops over each tomato shell. If you have remaining rice, bake separately in a small baking dish, topped off with extra liquid.
- Place stuffed tomatoes in a casserole dish, pouring the remaining tomato purée around them. Add a splash of water to loosen the purée if it's overly thick. Bake for 50-60 minutes, until rice is tender.
- Serve tomatoes topped with fresh mint and a drizzle of olive oil.
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