RECIPES

Stuffed Tomatoes with Mint and Rosé

By Chef Jo Ann Kim
September 13, 2024
Serves
6–8

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
Basmati Rice1 cup long-grain
Tomatoes7-8 large
Shallot1 small, minced
Allspice1/2 tsp
Cumin3/4 tsp, ground
Herbs de Provence2 tsp
Salt1/2 tsp
Black Pepper1/4 tsp
Mint1/3 cup, chopped
Ghee1 tbsp or melted butter
Feta1/4 cup or 1 oz, crumbled
Rosé1/4 cup
Mintfresh chopped, to serve
Flamingo Estate Extra Virgin Olive Oilto serve
Steps
  1. Soak rice for about 2 hours. Drain and set aside.
  2. Prepare tomatoes by slicing off tops and carefully scooping out all the inner flesh, leaving the tomato shell intact. Save the tomato flesh and tops for later.
  3. Purée the tomato flesh and cook for about ten minutes, simmering on low, stirring in the minced shallot, allspice, cumin, and Herbs de Provence. Then mix 1 cup of the cooked tomato purée with rice, salt, pepper, mint, ghee, crumbled feta, and ¼ cup of rosé.
  4. Preheat the oven to 375°F.
  5. Fill tomato cups about ⅔ full of the rice mixture. Top each with 1 Tbsp of water and a drizzle of olive oil. Place tomato tops over each tomato shell. If you have remaining rice, bake separately in a small baking dish, topped off with extra liquid.
  6. Place stuffed tomatoes in a casserole dish, pouring the remaining tomato purée around them. Add a splash of water to loosen the purée if it's overly thick. Bake for 50-60 minutes, until rice is tender.
  7. Serve tomatoes topped with fresh mint and a drizzle of olive oil.
Cook a meal for someone you love
Cook a meal for someone you love