stuffed tomatoes

Recipe printed from

Stuffed Tomatoes
courtesy of my (ex!) boss and Iron Chef, Virginia; serves 12

time commitment: at least 3 hours (1 hour active)

12 large tomatoes (not too ripe) (can also use large peppers)
1 c olive oil (or less, if you prefer)
3 c green onions, chopped
1 lb ground beef
1/4 c uncooked white rice
2 c parsley, chopped
1 c dried currants or raisins
2 c pine nuts
Salt/pepper to taste
2 potatoes, peeled and cut in large pieces, optional

Take the tomatoes and cut the tops off (keep it since it will serve as the cover) and scoop out the pulp. Preheat the oven to 300 F.

Put the tomato pulp in a mixer and liquefy. In a big pot add half of the oil and sauté the onions, followed by the ground beef until it loses all the pink and then start slowly adding the rice, parsley, currants and lastly the pine nuts. Finally add the tomato pulp and let it simmer until the rice is done. Add salt and pepper to taste.

In a large baking pan, arrange tomatoes and fill them with stuffing without overfilling it and then put the cover of each tomato on. Put the potatoes, if using, between the tomatoes and drizzle some oil on the tomatoes and potatoes. Put the pan in the oven, uncovered initially, until the tomatoes are baked, around 30 min. Then loosely cover with aluminum foil so that the steam from the tomatoes won’t be trapped in the pan. Bake for another 1.5 to 2 hours until the tomatoes are well cooked.