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Stuffed Tomatoes with Rice, Vegetables and Classic

Ingredients for 4 servings

  • 8 tomatoes
  • Olive oil
  • 1/2-2/3 cup basmati rice
  • 1 medium or large boiled potato, diced
  • 1 large onion, chopped
  • 3 cloves of garlic, grated or finely chopped
  • 3 zucchini, diced
  • 1/4 cup white wine
  • 1-2 tbsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried mint
  • 1/2 tsp thyme
  • 1/2 tsp dried basil
  • 2-3 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • Classic DOIRANI, sliced

Procedure

Boil the rice and set aside.
Fry the onion, garlic and zucchini until soft.
Sauté the potato and season with salt and pepper.
Deglaze with wine and wait 5-10 minutes.
Add the rice, a little olive oil, salt and pepper and all the herbs.
Peel the tomatoes and add them to the rice.
Finely chop the insides and add them too.
Taste and adjust the taste!
Preheat the oven to 200˚C, conventional setting.
Lightly grease a Pyrex dish.
Fill the tomatoes with the filling.
Finally, add a slice of Classic DOIRANI over each tomato.
Place them in the Pyrex pan and close with their “lid”.
Sprinkle with a little olive oil.
Bake for 50-60 minutes and they are ready!
Enjoy!