April 3, 2018
1 hr 20 mins
8 medium tomatoes, washed
200 g Manestraki ZIMARIKA PSACHNON (fine orzo)
600 ml chicken or vegetables stock, very hot
50 ml olive oil + some more for brushing the baking tray
1 onion, finely chopped
100 g cherry tomatoes, halved
2 cloves of garlic, finely chopped
1/2 cup almonds, roasted and coarsely chopped
1/4 bunch of mint, finely chopped
100 g feta cheese, crumbled (optionally)
salt, freshly ground pepper
Use a sharp knife to slice a lid off the top of the tomatoes. With a small spoon remove as much of the tomato flesh keeping the outside intact and place in a bowl.
Preheat the oven to 180°C.
In a large non-stick frying pan heat the remaining olive oil. Add the onion and sauté for 3 minutes until it softens.
Start Timer (3 minutes)
Add the garlic and as soon as soon as you can smell it, add the Manestraki ZIMARIKA PSACHNON and sauté for 2 minutes.
Start Timer (2 minutes)
Start pouring the stock little by little, using the cooking technique for risotto.
As soon as the process is finished, remove the frying pan from the heat, add the cherry tomatoes, almonds, mint, salt and freshly ground pepper. Mix well.
Sprinkle a small baking tray with some olive oil and arrange the tomatoes in a row. Stuff them with the filling from the frying pan to the top (mound the filling up).
Process the tomato flesh kept in a bowl and pour it in the baking tray.
Bake in the oven for 1 hour.
Start Timer (60 minutes)
Remove the stuffed tomatoes from the oven and distribute the feta. Serve immediately.