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Domates Yemistes




Source of Recipe


the web


List of Ingredients




12 large tomatoes
1 pound ground beef
3 onions, grated
1 small garlic clove, chopped
1 cup grated zucchini, unpeeled
1/2 cup chopped parsley
1 teaspoon oregano
1 cup rice
salt and pepper
olive oil
1/2 cup pine nuts
white wine



Recipe



Cut tops off tomatoes and reserve. Scoop out pulp from tomatoes, chop and reserve.

Place tomato shells in a baking dish; sprinkle lightly with salt, pepper, and oregano.

In a skillet, lightly sauté onions, garlic and beef; add grated zucchini, rice, pine nuts, 1 cup of the chopped tomato pulp and1/2 cup white wine; stir to combine; then simmer 30 minutes. Spoon this mixture into tomato shells and cap tomatoes with tomato tops.

Combine remaining pulp with 1 cup water, 6 tablespoons olive oil and1/2 cup white wine; pour over tomatoes. Bake at 350 for 35 minutes, basting occasionally.

Spoon sauce over tomatoes and serve with assorted Greek cheeses, olives, sliced cucumbers, Greek bread and a chilled white retsina.

Yield: Serves 6 to 12.
Source: “Greek Cooking for the Gods” by Eva Zane.