Stuffed Tomatoes

Name: Stuffed Tomatoes
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 12 medium ripe but firm tomatoes; 1 cup olive oil; 3 cups chopped onions; 1 fennel bulb, trimmed and finely chopped; 1 tablespoon fennel seed, preferably freshly ground or crushed in a mortar; 1 cup arborio rice; 1 cup fresh flat-leaf parsley; 1 cup chopped fresh dill; 1/2 cup chopped of fresh mint; 1 1/2 teaspoons salt, plus more to taste; freshly ground black pepper; 1 medium potato, scrubbed,halved crosswise and each half quartered

Submitted by mielhollinger

"This recipe is featured in the book "The Foods of the Greek Islands"."

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Ready In:: 2hrs 30mins
Ingredients:: 12
Serves:: 6

ingredients

12 medium ripe but firm tomatoes
1 cup olive oil
3 cups chopped onions
1 fennel bulb, trimmed and finely chopped
1 tablespoon fennel seed, preferably freshly ground or crushed in a mortar
1 cup arborio rice
1 cup fresh flat-leaf parsley
1 cup chopped fresh dill
¹⁄₂ cup chopped of fresh mint
1 ¹⁄₂ teaspoons salt, plus more to taste
freshly ground black pepper
1 medium potato, scrubbed,halved crosswise and each half quartered

directions

Preheat oven to 375 degrees F.
Cut off the top 1/2 inch of each tomato; set aside the tops.
Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin.
Chop the pulp.
Measure out 2 1/2 cups.
Discard the rest.
In a large skillet, heat 2/3 cup of the oil and saute the onions and fennel bulb over medium heatfor 5 minutes, or until soft.
Add the fennel seeds and rice and saute, stirring, for 2 to 3 minutes.
Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more.
Stir in the parsley, dill, and mint and cook for 2 minutes more.
Remove from the heat and add the salt and plenty of pepper.
Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops.
Place the tomatoes in a large 13x9 inch baking dish and arrange the potato pieces in the gaps between the tomatoes.
Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 12 cup oil.
Sprinkle with salt and pepper to taste.
Bake for 1 hour, or until the rice is tender (life the cover of a tomato and check).
Turn off the oven and let stand in the over for 10 minutes, then let cool to room temperature.