Cold Stuffed Tomatoes from Turkey

Published on August 22, 2019 | By
stuffed tomatoes

Outside of traveling and tasting throughout the Mediterranean region over the years, I learned much of what I know about Mediterranean cooking from Paula Wolfert. My copy of her cookbook, which goes by the same name, “Mediterranean Cooking,” is dogeared, stained and tattered. I consider this to be a tribute to Paula and her excellent cookbook with authentic recipes from all of the countries in Europe and the Middle East that are part of the rich and varied Mediterranean region.

I love stuffed vegetables or “dolma” with a middle eastern twist. These cold stuffed tomatoes can be served at room temperature or a little warm. Great as a do-ahead side for a party, or a lunch or dinner vegetarian entree.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 6 firm large tomatoes
  • salt
  • 1/4 cup olive oil
  • ½ cup chopped onion
  • 1 cup brown rice, cooked
  • ¼ cup pine nuts or chopped walnuts
  • 3 TBSP raisins
  • 2 TBSP chopped parsley
  • 1 TBSP chopped mint leaves

Instructions

  1. Cut off and reserve the top of each tomato. Scoop out most of pulp and reserve. Salt tomato cups, invert and let drain. Chop tomato pulp.
  2. Heat ¼ cup olive oil in a skillet and sauté chopped onions. Add cooked rice and stir to combine. Add nuts, raisins, and chopped tomato pulp. Cook for 10 minutes or until most of the liquid has evaporated.
  3. Add salt and pepper to taste. Stir in herbs.
  4. Preheat oven to 375. Fill each tomato cup with rice and tomato mixture and cover with reserved top. Arrange in a casserole dish. Add 1/2 cup water. Cover and set in oven to bake for about 20 minutes until warmed through and tomatoes are slightly cooked. Serve lukewarm or cold.
  5. You can omit baking the tomatoes if you wish. The tomatoes will be raw, but I actually prefer them like that. Cold Turkish Tomatoes say welcome summer.
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