Armenian Stuffed Tomatoes Recipe

• 12 x smallish round tomatoes
• 3 c. steamed or possibly boiled white or possibly brown rice
• 1 lrg onion, minced finely
• 1 lrg leek, green part removed and finely minced
• 1/2 c. toasted pine nuts
• 3/4 c. currants
• 1/2 c. parsley, minced
• 1 Tbsp. mint, minced
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 4 Tbsp. extra virgin olive oil
• 1 c. vegetable stock
• 1/2 c. white wine

1. With a sharp knife, slice the tops off the tomatoes, and scoop out as much flesh as possible without damaging the exterior of the tomato.
2. Chop the tomato pulp finely.
3. Heat the extra virgin olive oil and cook the minced onion till slightly golden brown.
4. Add in the rice, tomato pulp, nuts, currants, parsley, mint, salt and pepper and saute/fry till the mix is warm and well flavoured.
5. Fill each tomato with the rice mix and replace the tops of the tomatoes.
6. Bake at 180c.
7. for 15 min.
8. Spoon the liquid over the tomatoes and serve.

smallish round tomatoes, white, onion, nuts, currants, parsley, mint, salt, black pepper, extra virgin olive oil, vegetable stock, white wine

Taken from cookeatshare.com/recipes/armenian-stuffed-tomatoes-69442 (may not work)