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Tomatoes Stuffed with Okra and Rice

Categories: Entertaining, Party Snacks
Type: Appetizers and Snacks

Okra and rice make a great stuffing for tomatoes.

Prep Time: 30M

Cooking Time: 1H

Serves: Serves 6-8


  • 8 large ripe (but not too ripe) beefsteak tomatoes
  • 6 tbsp olive oil
  • 2 large onions, finely chopped
  • 11/4lb (550g) okra, chopped
  • 6 garlic cloves, finely chopped
  • 4 tbsp tomato paste or purée
  • juice of 2 lemons
  • 13/4 oz (50g) pine nuts
  • 9oz (250g) long-grain rice
  • 1 tsp freshly ground black pepper
  • 11/4 cups hot vegetable stock
  • large handful of flat-leaf parsley, finely chopped
  • 1 tbsp fresh thyme
  • 1 tsp caraway seeds (optional)
Tomatoes Stuffed with Okra and Rice photo

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  1. Carefully cut around the top of each tomato to make a hole 2in (5cm) in diameter. Using a teaspoon, remove the insides, ensuring you leave a wall at least 1/2in (1cm) thick. Discard the flesh and set the tomato shells aside.
  2. Heat 3 tablespoons of the oil in a large frying pan, add the onions, and cook over medium heat for 5 minutes, or until starting to soften. Add the okra and cook for 3 minutes, stirring frequently. Stir in the garlic, tomato paste, lemon juice, and pine nuts. Add the rice, season with the pepper, then stir to combine and add the stock.
  3. Cook for 10 minutes, or until the liquid is absorbed. Stir in the parsley and thyme, and remove from the heat. Preheat the oven to 300°F (150°C).
  4. Stuff the tomatoes evenly with the rice mixture. Place them in a deep baking dish, packing them in fairly tightly. Drizzle with the rest of the olive oil, sprinkle with the caraway seeds, if using, and cover with foil. Bake for 1 hour. Serve with crusty bread and a green salad.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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