Tomatoes Stuffed with Pistachio Nuts

This recipe is suitable for a: vegetarian/vegan diet.

Category: Main Dishes - Other




Ingredients:
-----------------------------------------------------

4 large tomatoes
1 cup finely chopped onion
2 cloves garlic, minced
2 teaspoons olive oil
1/2 cup shelled, chopped pistachio nuts
11/4 cups whole-wheat bread crumbs, dried and crushed
1 Tablespoon finely snipped fresh mint leaves
Freshly-cracked pepper to taste
1 cup vegetable broth




Instructions:
-----------------------------------------------------

Preheat oven to 375 degrees. Prepare tomato shells by plunging whole tomatoes in boiling water, peeling them and slicing off a bit of the tops. Remove and pure pulp. Saut onions and garlic in oil until golden. Remove from heat, combine with nuts, bread crumbs, pulp, and seasonings. Fill tomatoes and set in baking dish, cover with broth and bake about 30 minutes, covered with foil first 15 minutes, then uncovered 15 minutes longer. Baste often and serve hot or chilled.




Additional Comments:
-----------------------------------------------------

From The Vegetarian Resource Group - http://www.vrg.org



If you try this recipe please come back and leave a review!

that sounds really awesome and i wanna try it, only i don't get the broth part .... obviously 1 cup is not enough to cover the tomatoes with it, so do you just pour it over the stuffing or what ?

that's a good question. :think: the recipe is from a page michael gave me to submit recipes from, so i don't know. maybe "cover" means to do a preliminary basting with the broth?

That sounds so good... :drool: