Perfect Greek Stuffed Tomatoes
- 12 medium tomatoes; ripe but firm
- 1 cup olive oil
- 3 cups onion; chopped
- 1 each fennel bulb; finely chopped
- 1 tablespoon fennel seeds; crushed
- 1 cup arborio rice or other short-grain rice
- 1 cup fresh Italian parsley; chopped
- 1 cup fresh dill; chopped
- 1/2 cup fresh mint; chopped
- 1 1/2 teaspoon Salt; plus more for taste
- to taste freshly ground black pepper
- Preheat oven to 375°F
- Cut off the top 1/2-inch of each tomato, reserve in a 9 x 13 baking dish. Carefully scoop out flesh, chop and reserve. You should have at least 2 cups. Freeze any remaining pulp for another recipe.
- In a large skillet over medium heat, add 2/3 of the olive oil. When the oil is hot, add the onions and fennel and saute for 5 minutes, or until soft.
- Add the fennel seeds and rice and saute for 3 minutes, stirring constantly.
- Add tomato pulp, reduce heat to low and cook for 2 minutes, stirring constantly. Stir in the herbs and cook for 2 minutes.
- Remove from heat and season with salt and pepper.
- Stuff tomatoes with rice mixture, leaving a little room at the top for the rice to expand. Top with the tomato lids. Drizzle the remaining olive oil over the tomatoes and season again with salt and pepper.
- Bake for 1 hour or until the rice is tender. Turn off the oven and let stand in the oven for 10 minutes, then let cool to room temperature.
- Place a tomato on a serving plate and drizzle with extra virgin olive oil.