Tomatoes Stuffed with Rice and Fruit

[Guest guest]

Tomatoes Stuffed with Rice and Currants

 

4 large ripe but firm tomatoes, about 2 lbs

4 tbsps. olive oil, divided

1 medium onion, finely chopped

1/2 cup rice, uncooked

1 tbsp dried currantsor or use raisins or Craisins

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. freshly ground white pepper

1/2 tsp. salt

1/2 tsp. sugar

1 cup water

1 tbsp. pine nuts, lightly toasted

1/4 cup finely chopped fresh mint

1/2 cup chopped fresh dill

 

Cut a slice across the top of each tomato, leaving a piece attached to serve as

a hinge for the “topâ€. Hollow out the tomatoes and turn upside down on plate

to drain for about one hour.

Soak currants in tepid water for 15 minutes; drain well.

Heat 3 tablespoons of olive oil in a medium skillet over medium heat. Add onion

and cook until translucent, about 5 minutes. Add the rice and cook, stirring

frequently, about 5 minutes more. Add currants, cinnamon, allspice, pepper, salt

and sugar and stir. Add water.  Reduce heat to low, cover and cook until water

is absorbed, about 20 minutes. Remove from heat and cool. Stir in pine nuts,

mint and dill.

Preheat oven to 425 degrees. Arrange tomatoes upright in a greased baking dish

and sprinkle with remaining 1 tablespoon of olive oil and a pinch each of sugar

and salt. Bake, uncovered, for about 10 minutes; tomatoes will look as though

they are about to collapse.  Remove from oven and cool.

Stuff tomatoes with rice mixture and serve at room temperature, garnished with

fresh mint leaves. Serves 4.