Stuffed tomatoes with pine nuts


4 large ripe stuffing tomatoes
4 oz basmati rice
2 oz pine nuts
2 oz raisins
4 spring onions (scallions)
a few sprigs of fresh mint
6 tbsp extra virgin olive oil

Salt and pepper

How to prepare

Cook basmati rice, in stock if you wish, and leave to get cold. Slice the tomatoes in half and remove the seeds and flesh. Discard the seeds but finely chop half of the flesh. Mix with the cooked rice, pine nuts, raisins, mint, spring onions, salt, pepper and 4 tbsp oil. Spoon this into the tomato shells and drizzle over the top the remaining oil. Bake at 350

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