Stuffed tomatoes with rice and fennel
Ingredients:
6 large, ripe tomatoes
8 tablespoons glazed rice
4 large onions, finely chopped
1 large bunch fennel
2 carrots, grated
1 artichoke, grated
2 courgettes, grated
1 cup olive oil
1 teaspoon sugar
A shot of oregano
Salt and pepper
7 large vine leaves
Olive oil to cook in
Preparation:
Cut off the top of tomatoes, but save tops for later use, and scoop out the pulp from the inside of tomatoes – leave skin only, but save the pulp also. Season the inside of tomatoes with salt to taste and place them upside-down on a dish to drain. In a large bowl, mix in olive oil, tomato pulp (mashed), onions, carrots, artichoke, courgettes, fennel, rice, oregano, sugar and salt-pepper. Stir the ingredients well by hand. Stuff the tomatoes with the filling and cover them with the tops you saved earlier. Place the tomatoes in a baking pan and cover them with vine leaves, so that they do not get burnt in the process. Over the vine leaves grate a large tomato, pour with the olive oil and place the pan in the oven. Cook at 150 degrees for an hour and a half. Fifteen minutes earlier, remove the burnt vine leaves and let the tomatoes cook a little. Serve the meal slightly warm or at room temperature.
Prefectures of Crete
Chania Prefecture
Municipality of ChaniaMunicipality of ApokoronasMunicipality of PlataniasMunicipality of KissamosMunicipality of Kandanos - SelinosMunicipality of GavdosMunicipality of Sfakia
Rethymnon Prefecture
Municipality of RethymnonMunicipality of MylopotamosMunicipality of AmariMunicipality of Agios VasiliosMunicipality of Anogia
Heraklion Prefecture
Municipality of HeraklionMunicipality of MaleviziMunicipality of Archanon - AsterousionMunicipality of FestosMunicipality of GortynaMunicipality of ChersonissosMunicipality of Minoa PediadosMunicipality of Viannos
Lassithi Prefecture
Municipality of MirampeloMunicipality of SitiaMunicipality of IerapetraMunicipality of Oropedio