* Photos are indicative.
Step by Step Instructions
- Step 1: Slice off the top of the tomatoes and carefully spoon out the flesh. Add a bit of salt over each emptied out tomato and turn them upside down so that any residual liquid drains away.
- Step 2: Combine and mix the olive oil, the crushed up tomato flesh, tomato paste, onions, carrots, zucchini, fennel, rice, oregano, salt and pepper in a bowl.
- Step 3: Stuff the tomatoes and cover them close with their sliced off caps.
- Step 4: Place the stuffed tomatoes in a baking tin, spread the vine leaves on top, grate a large tomato over them, sprinkle with olive oil and bake at 160 degrees C for 80΄-90΄.
- Step 5: 15 minutes before the baking is over, remove the vine leaves.
- Step 6: Serve the stuffed tomatoes preferably warm.
Ingredient List
- 12 large ripe tomatoes
- 50g tomato paste
- 400g glazed rice
- 5 large onions - finely chopped
- 1 large bunch of fennel
- 2 grated carrots
- 2 grated zucchini
- 200ml extra virgin olive oil
- 1tsp sugar
- oregano
- salt
- ground black pepper
- 7 large vine leaves
- 100ml olive oil for the baking part