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Preparation time: 30 min | Cooking time: 1hr 30 min |
Serve 4

Ingredients

8(1 ½ kg) Large ripe tomatoes
1/3 cup olive oil (can be replaced by any cooking oil of your choice)
3 large onion, finely chopped
2/3 cup short grain rice
¼-cup tomato paste
1 cup coarsely chopped continental parsley
Salt and freshly grounded black pepper, to taste
½-cup water
2 tablespoons olive oil, extra

How to Cook?


Arrange tomatoes on a board, base side up. Cut bases from tomatoes with a sharp knife, set top aside. Squeeze tomato gently to remove excess seeds, discard seeds. Use small spoon to scoop out flesh and remaining seeds from tomato cup, chop flesh finely. set cups aside. Heat oil in heavy base pan. Add onions Cook over low heat for 20 minutes, stirring occasionally. Add rice, stir over low heat 3 minutes, now add chopped tomatoes and tomato paste. bring 2 boil reduce heat and simmer, covered, for 7 minutes remove from the heat; coo slightly. Stir in parsley and seasoned with salt and pepper to taste. Pre heat oven to moderate 180C. Spoon mixture evenly into tomato cups; use reserved basis to cover filling. Arrange tomatoes in deep baking dish. Pore water into dish. Drizzle oil over tomatoes and cover dish with foil. Back for 30 minutes, remove foil and bake for 30 minutes more. Baste with pan juice just before serving. Serve hot.

Friday 30 July, 2010