Greek Stuffed Tomatoes

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This is an adaptation of a traditional greek recipe for stuffed tomatoes using ingredients from rsc #6. very tasty, and deliciously different.

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Steps

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Preheat oven to 375f.

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Slice tops of tomatoes and reserve.

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Carefully scoop out pulp and sprinkle the inside of the tomatoes with a little sugar.

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Set aside.

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Puree tomato pulp , set half aside.

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Add chicken , olive oil , onion , garlic , rice , cashews , apricots , raisins , parsley , basil and coriander to half of tomato pulp.

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Season to taste with salt and pepper.

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Combine mixture well.

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Fill tomatoes 3 / 4s full with the ground chicken mixture.

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Replace tops and place in oven dish just large enough to hold them comfortably.

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Add the white wine and olive oil to the remaining half of tomato puree and season to taste.

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Pour over and around the tomatoes.

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Bake for approximately 1 hour to 1 hour and 10 minutes , or until tomatoes are darkened on top and tender , and rice is thoroughly cooked.

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Serve with pan juices , crusty bread and feta cheese alongside.

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Ingredients

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firm ripe tomatoes, sugar, ground chicken, olive oil, onion, garlic cloves, long grain rice, cashews, dried apricot, golden raisin, fresh parsley, fresh basil, ground coriander, dry white wine