Pomodori Ripieni - Stuffed Tomatoes

A summer recipe, which treasures Mediterranean flavours. Choose large and ripe vine tomatoes from the market. 

It could be served as a starter or as a main course, but it is also a perfect side dish for any meat or fish.

Pomodori Ripieni - Stuffed Tomatoes

8 good size vine tomatoes
100 g long-grain rice
100 g cooked chickpeas
1 garlic clove
1 tablespoon dried oregano
1 handful of fresh mint
1 tablespoon capers in salt, rinsed
8 black olives, pitted and chopped
Sea salt and black pepper
Extra virgin olive oil

Serves 8 as a starter and 4 as a main course
Preparation time: 15 minutes
Cooking time: 40 minutes

1. Cut the top off each tomato and set aside. 
2. Scoop out the flesh from the tomatoes with a teaspoon and discard the seeds. 
3. Place the tomato flesh in a blender. Add the herbs, the garlic, the capers, the olives with 2 tablespoons of olive oil and blend for few seconds until you get a coarse mixture. Taste it and season with salt, if necessary. Arrange into a bowl. 
4. Stir the chickpeas into the tomato mixture. 
5. Boil the rice in salted water for 8 minutes. Keep it al dente. Drain and add to the tomato mixture. Toss to coat.
6. Preheat the oven to 180°C. 
7. Grease an oven dish with oil, big enough to hold the tomatoes.
8. Arrange the tomatoes in the dish and sprinkle the flesh with salt. 
9. Stuff the tomatoes up to the brim with the rice mixture. Drizzle with oil. Replace the  tops, drizzle with another 2 tablespoons of oil and sprinkle 3 tablespoons of water into the dish. 
10. Bake for 30-35 minutes, until golden on top. Spoon the tomatoes with their liquid at times. 
11. Serve warm.