Meatless Mondays Are Back! Greek -Style Stuffed Tomatoes
This dish was inspired by my good friend and fellow blogger Rena from Athens, Greece
5 medium-large vine tomatoes
2 medium garlic cloves, crushed
2 Tbs olive oil
2 Tbs chopped dill
1 small red onion, finely chopped
1/2 cup long grained white rice
1/2 cup vegetable stock
1/4 cup flat-leaf parsley leaves, roughly chopped
4 oz. feta cheese, crumbled
crusty bread to serve
Olive oil spray
Preheat oven to 325 degrees. Cut a 1-cm thick slice off the stem-side of each tomato, set the tops aside. Scoop out tomato pulp, including seeds with a spoon,into a bowl. be sure to avoid damaging skin. Roughly chop pulp and Pat dry the inside of the tomatoes with a paper towel.
To make stuffing, heat oil in a frying pan over medium heat. Add onion and garlic and cook for 3 minutes stirring often until onion is soft. Add rice. Stir to coat in oil and cook, stirring constantly, for 2 minutes. Stir in the tomato pulp and stock. Cover and simmer, stirring occasionally, over low heat for 25 minutes or until rice is almost tender.
Remove from heat. Stir in parsley, dill and feta. Spoon rice mixture into tomatoes. Top with tomato tops.
Arrange tomatoes into a greased large baking dish. Spray or drizzle with olive oil. Bake for 25-30 minutes until tomatoes are tender.
Serve with crusty bread. Bon Appetit!