Tomato Rellenos
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Water1 tsp
Salt1
Bay Leaf6 large
Tomatoes1 tsp
Ground Cloves1 cup
Cilantro (chopped fresh)1 cup
Currants (dried)Directions:
1
Bring water, rice, salt and bay leaf to a boil in heavy medium saucepan
2
Reduce heat to low
3
Cover and simmer until rice is tender and liquid is absorbed about 20 minutes
4
Remove from heat
5
Fluff with fork
6
Cool
7
Preheat oven to 450 degrees F
8
Cut 1 inch slice from top of each tomato; reserve tops
9
Working over bowl to catch juices, remove pulp from tomatoes, leaving shell intact
10
Strain seeds from juices
11
Finely chop tomato pulp and reserve with juices
12
Heat oil in heavy large skillet over medium high heat
13
Add onion and celery and saute until tender, about 5 minutes
14
Add garlic, jalapeno and cloves and stir 1 minute
15
Add reserved tomato pulp and juices
16
Stir until most of liquid evaporates
17
Stir in cilantro, almonds, currants and rice
18
Season to taste with salt and pepper
19
Place tomatoes in individual ramekins
20
Divide filling among tomatoes
21
Top each with tomato top
22
Brush tomatoes with oil
23
Place ramekins on baking sheet
24
Bake until tomatoes are tender, about 10 minutes
25
Serve hot