Stuffed tomatoes

Ingredients for 8 servings:

• 8 large tomatoes
• 2 onions, finely chopped
• 0.33 cup parsley, flat, chopped
• 0.33 cup basil or dill, chopped
• 0.33 cup breadcrumbs
• 1 ½ cup(s) rice, washed
• 3 potatoes
• some olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Domades jemistes

Wash the tomatoes and cut a lid off so that they can be folded back on later. Remove the insides of the tomatoes with a spoon, reserving half of the flesh and juice. Season the hollowed-out tomatoes with salt and pepper and place them in a large baking dish. Add the olive oil, onions, herbs and tomato flesh to a pan and simmer. Add the washed rice and stir well. When the rice is half cooked, remove the stuffing from the heat, fill the tomatoes 3/4 full with it and drizzle with a little olive oil. Close the lid and sprinkle with breadcrumbs. Peel the potatoes, cut into thick strips and place between the tomatoes. Add a little more of the tomato juice. Bake in a preheated oven at 180°C for approx. 30-45 minutes.