Greek-stuffed Tomatoes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 10 medium firm ripe tomatoes
• sugar
• 1 lb ground chicken
• 1/3 cup olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/2 cup long grain rice
• 1/2 cup chopped cashews, toasted
• 1/4 cup minced dried apricot
• 1/4 cup golden raisin
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1/2 teaspoon ground coriander
• 1 cup dry wine
• 1/4 cup olive oil

Recipe

• 1 preheat oven to 375°f.
• 2 slice tops of tomatoes and reserve; carefully scoop out pulp (reserve pulp) and sprinkle the inside of the tomatoes with a little sugar; set aside.
• 3 puree tomato pulp, set half aside; add chicken, olive oil, onion, garlic, rice, cashews, apricots, raisins, parsley, basil and coriander to half of tomato pulp; season to taste with salt and pepper; combine mixture well.
• 4 fill tomatoes 3/4s full with the ground chicken mixture; replace tops and place in oven dish just large enough to hold them comfortably (if there is any filling left over, just enclose it in a piece of foil and put the foil in amongst the tomatoes).
• 5 add the wine and olive oil to the remaining half of tomato puree and season to taste; pour over and around the tomatoes.
• 6 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 (if tomatoes are getting too dark, tent with foil).
• 7 serve with pan juices, crusty bread and feta cheese alongside.