Who doesn’t like Greek food? Well this chick loves Greek food and what great way to combine some Greek flavors using fresh tomatoes, pine nuts, and other flavorful herbs and spices. Great taste and healthy for your body. Feel free to sit outside and enjoy this summer dish, and cherishing all the great things that Mother Nature offers us. 🙂 This recipe came from Forks Over Knives: Greek Style Stuffed Tomatoes.

Ingredients

• 8 medium or large heirloom tomatoes or on-the-vine tomatoes
• ¼ cup pine nuts
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• 1½ cups cooked short grain brown rice
• 1¼ cups coarsely chopped fresh parsley
• 2 tablespoons dried currants

Instructions

1. Preheat oven to 350°F. Cut a thin slice off bottoms of tomatoes so they stand upright. Slice ¼ inch off tops of tomatoes; set tops aside. Using a small spoon or melon baller, scoop out tomato pulp; chop pulp.
2. In a large, dry skillet heat pine nuts over medium 3 to 4 minutes or until golden, stirring occasionally. Remove pine nuts.
3. For stuffing, in the same skillet cook onion in ¼ cup water over medium heat 10 minutes or until translucent. Add tomato pulp, garlic, oregano, salt, and pepper. Cook 5 minutes or until garlic is softened. Stir in rice, parsley, currants, and 3 Tbsp. of the pine nuts. Cook just until rice is heated through. Cool slightly.
4. Fill tomato shells with stuffing. Place in a shallow baking dish; replace tomato tops. Spoon any extra stuffing around tomatoes. Pour enough water into dish to cover bottom. Bake, covered with foil, 30 minutes. Remove foil; bake 10 minutes more.
5. Sprinkle tomatoes with the remaining 1 Tbsp. pine nuts. Serve warm or at room temperature.