Tastings Gourment Market & Artisanal Cheese Center

Clock Tower Place
1410 Forest Drive, Suite 2
Annapolis, MD 21403
410-263-1324

"Adjacent to Wine Cellars
of Annapolis"


Store Hours

Mon-Fri 10am-7pm
Sat 10am-6pm
Sun 11am-5pm

Featured Recipes
Join our email list

Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for our Email Newsletter
For Email Marketing you can trust
Come visit us on:

Facebook Twitter

Follow Me on Pinterest

Tastings Gourmet Market


Tastings Gourmet Market
>Home >Recipes >Side Dishes >Greek Stuffed Tomatoes >Lunch >Greek Stuffed Tomatoes

RECIPES

Printer Friendly Version

Greek Stuffed Tomatoes

 Pefect Greek Stuffed Tomatoes

On a visit to Santorini, Greece, I searched for the perfect stuffed tomatoes. Wild fennel grew alongside the road perfuming the air as I hiked along the winding roads.  I couldn't find exactly was I was looking for so when I returned to my studio I created this version of the perfect Greek stuffed tomato. Be sure to use tomatoes at their peak ripeness as the flavor is incomparable otherwise.
 
 Makes 12 stuffed tomatoes
 
12
 
medium
 
tomatoes; ripe but firm
1
 
cup
 
olive oil
3
 
cups
 
onion; chopped
1
 
each
 
fennel bulb; finely chopped
1
 
Tbs
 
fennel seeds; crushed
1
 
cup
 
arborio rice
1
 
cup
 
fresh Italian parsley; chopped
1
 
cup
 
fresh dill; chopped
1/2
 
cup
 
fresh mint; chopped
1 1/2
 
tsp
 
Salt; plus more for taste
to taste
 
 
 
freshly ground black pepper
 
1
 
Preheat oven to 375°F
2
 
Cut off the top 1/2-inch of each tomato, reserve in a 9 x 13 baking dish.
3
 
Carefully scoop out flesh, chop and reserve. You should have at least 2 cups. Freeze any remaining pulp for another recipe.
4
 
In a large skillet over medium heat, add 2/3 of the olive oil. When the oil is hot, add the onions and fennel and sauté for 5 minutes, or until soft.
5
 
Add the fennel seeds and rice and sauté for 3 minutes, stirring constantly.
6
 
Add tomato pulp, reduce heat to low and cook for 2 minutes, stirring constantly.
7
 
Stir in the herbs and cook for 2 minutes.
8
 
Remove from heat and season with salt and pepper.
9
 
Stuff tomatoes with rice mixture, leaving a little room at the top for the rice to expand. Top with the tomato lids. Drizzle the remaining olive oil over the tomatoes and season again with salt and pepper.
10
 
Bake for 1 hour or until the rice is tender. Turn off the oven and let stand in the oven for 10 minutes, then let cool to room temperature.

Featured Cheese
Site Map|Contact Us|Privacy Policy