Stuffed Tomatoes (gemista, Improved)

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 4 whole big onions
• 3 garlic cloves
• 6 mint leaves
• 1 whole parsley
• 1 pinch anise
• 6 whole tomatoes
• 680 ml tomato sauce
• 1/2 cup extra virgin olive oil
• 1 1/2 cups whole brown rice (instant)
• 1/2 cup vegetable broth
• 1 bay leaf
• 1 squash
• 1 sweet potato
• 1 jamaican squash
• 1 garlic clove

Recipe

• 1 preheet over at 350 degrees.
• 2 mix onions with vegetable broth with a teaspoon of oil and mix until tender.
• 3 add garlic into mixture and mix again.
• 4 open up the tomato tops with a knife, and with a teaspoon remove the interior of the tomatoes. (do not discard).
• 5 chop the interior of the tomatoes that where just removed very fine, or blend them.
• 6 put the now chopped or blended tomato interiors into your onion garlic and broth mix.
• 7 add the tomato sauce into the mixture.
• 8 chop up all herbs & anis and throw them into the sauce,
• 9 add salt & pepper if needed & throw in bay leave, and cook until thick.
• 10 add rice into mixture and cook for 3 - 5 min, until done.
• 11 now add the sauce & rice mix (stuffing) into the emptied tomatoes and cap the tomatoes with their tops and place them into a cooking pan.
• 12 (optional) add the extra vegetables mentioned in optional around the pan and over the tomatoes too. chopped of course.
• 13 cook in the oven for 2 hours at 350 degrees.
• 14 voila your done, if you want you can spread some parmesean cheese over them!