Tomato Dolmas

Serve these vegetarian rice-stuffed tomatoes as part of a Middle Eastern banquet.

The ingredient of Tomato Dolmas

• 8 vine ripened tomatoes
• 1 tbsp olive oil
• 1 brown onion halved thinly sliced
• 2 tbsp pine nuts
• 150g 3 4 cup white long grain rice
• 310ml 1 1 4 cup water
• 1 tsp ground cumin
• 1 2 tsp ground allspice
• salt freshly ground black pepper
• 500ml 2 cups massel vegetable liquid stock

The Instruction of tomato dolmas

• preheat oven to 180u00b0c use a sharp knife to slice the top off each tomato reserve tops use a teaspoon to scoop out seeds and flesh leaving a 1cm border place tomato shells in a shallow roasting pan strain tomato pulp through a fine sieve and discard the juice coarsely chop tomato pulp and set aside
• heat the oil in a large saucepan over medium heat add the onion and pine nuts and cook stirring occasionally for 6 minutes or until onion softens and pine nuts are golden brown add the rice and water and bring to the boil reduce heat to low and cook covered for 12 minutes or until rice is tender
• add the cumin allspice and reserved tomato pulp and stir until combined season with salt and pepper
• spoon the rice mixture among tomato shells and top with the reserved tops pour over stock and cover tightly with foil bake in preheated oven for 45 50 minutes or until tomato is tender and filling is hot remove from oven
• transfer to a platter to serve

Nutritions of Tomato Dolmas

fatContent: 149 614 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

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