Name: Greek-Style Stuffed Tomatoes
Prep time: 30 min
Total time: 1 h 15 min
Ingredients: 8 medium or large heirloom tomatoes or on-the-vine tomatoes; ¼ cup pine nuts; 1 cup chopped yellow onion; 2 cloves garlic, minced; 1 teaspoon dried oregano; ¼ teaspoon sea salt; ⅛ teaspoon freshly ground black pepper; 1½ cups cooked short grain brown rice; 1¼ cups coarsely chopped fresh parsley; 2 tablespoons dried currants

Prep-time: 30 minutes / Ready In: 1 hour 15 minutes
Makes 8 stuffed tomatoes
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This classic Greek dish is the perfect vehicle for summer heirloom tomatoes or store-bought on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well, so consider freezing extra during peak tomato season and storing in oven-safe containers. Also note that the recipe calls for cooked short grain brown rice, so be sure to have that ready when it comes time to add the rice.

Recipe from plants-rule.com

By Katie Simmons, Jul 5, 2019

Ingredients

8 medium or large heirloom tomatoes or on-the-vine tomatoes
¼ cup pine nuts
1 cup chopped yellow onion
2 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1½ cups cooked short grain brown rice
1¼ cups coarsely chopped fresh parsley
2 tablespoons dried currants

Instructions

Preheat oven to 350°F. Cut a thin slice off bottoms of tomatoes so they stand upright. Slice ¼ inch off tops of tomatoes; set tops aside. Using a small spoon or melon baller, scoop out tomato pulp; chop pulp.
In a large, dry skillet heat pine nuts over medium 3 to 4 minutes or until golden, stirring occasionally. Remove pine nuts.
For stuffing, in the same skillet cook onion in ¼ cup water over medium heat 10 minutes or until translucent. Add tomato pulp, garlic, oregano, salt, and pepper. Cook 5 minutes or until garlic is softened. Stir in rice, parsley, currants, and 3 Tbsp. of the pine nuts. Cook just until rice is heated through. Cool slightly.
Fill tomato shells with stuffing. Place in a shallow baking dish; replace tomato tops. Spoon any extra stuffing around tomatoes. Pour enough water into dish to cover bottom. Bake, covered with foil, 30 minutes. Remove foil; bake 10 minutes more.
Sprinkle tomatoes with the remaining 1 Tbsp. pine nuts. Serve warm or at room temperature.

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Kim1 year ago

I had trouble with the juiciness of the tomatoes. I drained off 1 cup of liquid from the tomato pulp (which I used for another recipe), yet it was still wet even after baking in the oven. Also, since the recipe is “Greek-style”, I decided to substitute chopped Kalamata olives for the raisins (since this was only 2 tablespoons for the entire recipe I wasn’t concerned about the small amount of added fat/sodium). All in all, my family prefers stuffed bell peppers or portabellas.

Paula2 years ago

Always winning recipes

Dian S2 years ago

This was THE first PBWF meal I made when I started eating this way 2 years ago!

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about the author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.

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