Stuffed Tomato in Olive Oil

(Zeytinyagli Domates Dolmasi)

8-10 small sized tomatoes
1/3 cup hot water

Filling:
3/4 cup rice, washed and drained
2 medium-size onions, chopped
2 tbsp currants
2 tbsp pine nuts
1 tsp dry mint or fresh mint, chopped
2 tbsp dill, chopped
1/4 cup extra virgin olive oil
1 tbsp sugar
1/2 tsp salt
1/2 cup water

Saute the onions with olive oil for about 10 minutes in a medium-size pot over medium-low heat. Do not burn! Then add the rice, sugar and salt, stir. Cover and cook at very low heat until the rice looks see-through. Add the nuts, currants, mint, dill and 1/2 cup of water. Stir occasionally at low heat. Cook until all the water evaporates and put them aside.

In the meantime, cut off the tops of the tomatoes horizontally by leaving it attached at one point. Discard the inside of the tomatoes* with a teaspoon, put them aside. Fill the tomatoes with the filling using a spoon and close up the tops. Place the filled tomatoes in an oven-proof dish and pour 1/3 cup of hot water into the dish from the edges.

Preheat the oven to 450 F (230 C) and cook for about 35-40 minutes on the middle rack. Then, set the oven to grill (broil) and continue to cook for 4-5 more minutes.

Let it cool down first. Then place them on a serving dish. Serve the Stuffed Tomato in Olive Oil chilled or at room temperature with lemon wedges.

* Cook Tomato with Feta in the Oven using the insides of the tomatoes.