TOMATO DOLMA

Ingredients list for TOMATO DOLMA

• 4 large Tomatoes
• 1 tablespoon Olive oil
• 2 Onions finely chopped
• 1 tablespoon Garlic finely chopped
• ½ Carrot grated
• to taste Salt
• 1 cup Soya granules soaked in warm water and drained
• 2 tablespoon Tomato puree
• 1¼ cup Vegetable stock
• to taste Black peppercorns Crushed
• ¼ cup Short grained rice soaked and drained
• 4-5 sprigs Parsley (curly)
• 2 tablespoon Butter

Method

1. Preheat oven to 180º C. Heat olive oil in a non-stick pan.
2. Cut thin slices from top and bottom parts of the tomatoes. Reserve the top slices. Scoop out the pulp with a spoon to make tomato cups. Discard the pulp.
3. Add onions and garlic to the pan and sauté till lightly browned. Add carrot and salt and mix well. Cook for 2-3 minutes. Add soya granules and mix.
4. Add tomato puree, ¼ cup vegetable stock, crushed peppercorns, rice, parsley and butter and mix well. Cook for 8-10 minutes.
5. Stuff the tomato cups with the rice mixture and cover each with the reserved top slices of tomatoes.
6. Place the stuffed tomatoes in a cake tin, pour remaining vegetable stock and drizzle olive oil on top. Place the cake tin in the preheated oven and bake for 20 minutes. Reduce the temperature to 160º C and bake for 15 minutes more.
7. Arrange the tomato dolmas on a serving platter and serve hot.

Nutrition Info