Tomatoes Stuffed with Rice
A Syrian dish that uses tamarind to give a sweet and sour flavour.
- 1 Onion chopped
- 3 Tbsp. Olive oile
- 1 1/4 Cups Aborio rice
- 2 Cups Water
- 1 Tbsp. Tamarind paste
- 1-2 tsp. Sugar
- 2 tsp. Mint
- 3 Tbsp. Raisins optional
- 3 Tbsp. Pine nuts
- 8 Large tomatoes beefsteak work well, firm
Fry onion in oil until golden. Add rice and toast until translucent.
Add water and season with salt, pepper, tamrind, sugar, and stir well to dissolve tamarind.
Cover and simmer for 15 minutes, until water is absorbed. Mix in mint, raisins, and pine nuts.
Carve out stem and slice a cap from each tomato. Remove center and seeds.
Fill tomato with stuff and replace caps.
Arrange in a shallow baking dish and bake at 350°F (180°C) for 40 minutes, until tomatoes are soft.