Greek Stuffed Tomatoes
So.. excuse me but I’m a little busy getting MARRIED RIGHT NOW! Like, not even kidding, as this is posting at midnight on 9/1, my wedding will be just wrapping up (and the after party will be starting of course). Isn’t that crazy?! I SOMEHOW still found time this week to not only cook a fun recipe but to blog about it for you for the Secret Recipe Club! Don’t worry, I’ll post pictures on facebook and instagram this coming week 🙂
For those of you who are new to the blog (shoutout to the new work friends!), The Secret Recipe Club is an awesome program I’m in where every month, I’m assigned a new blogger in the program. I get to visit their site and check out some new recipes. Then, I have to make one of their recipes and blog about it! We all do the same thing and post on the same day. It is awesome to try new things and read about everyone else’s experiences!
This month, I was assigned to check out Francesca’s blog, Della Cucina Povera. She is amazing! I could not decide what to make because all of her recipes sounded so yummy and also her photography is GORGEOUS. Francesca has such an interesting background which I’m sure attributes to her creative recipes… she is an Italian-Iranian-American living in Amsterdam. WOW. I’m also super jealous of all of her travels! Due to my serious decision making issues… I also tried her Carmelized Onions & Blue Cheese Pasta… holy cow it was so good! I’m also making these Lamb Meatballs next… omg.
For now though, let me share with you these crazy good Greek Stuffed Tomatoes!
Greek Stuffed Tomatoes
4-6 Large Tomatoes
1 Tablespoon + 3 Tablespoons Olive Oil
1 Large Onion, grated
bunch of Fresh Mint, chopped
1/2 cup Brown Jasmine or Basmati Rice (cook it ahead of time if you can!)
Salt & Pepper
a few Red Potatoes, chopped
1/2lb Ground Turkey (I would so use lamb but I didn’t have any!)
1. Rinse tomatoes and cut off the tops. Using a spoon, take the insides out making sure not to scoop all the way to the skin. Place the tomato pulp into a foodprocessor or blender and pulse. Place hollowed-out tomatoes in a baking dish and surround with potatoes.
2. Saute the grated onion in the first Tablespoon of EVOO. Add the ground meat (whatever you use) and saute, chopping. Continue until the meat is almost cooked through. Add the tomato pulp, mint, and cooked rice to the pan. Stir and cook for a few minutes until the meat is done.
3. Turn the oven on to 400 degrees. Fill each tomato and replace the “lid”. Drizzle the remaining olive oil over the tomatoes and add salt and pepper to the potatoes.
4. Bake for about 45 min – 60 min, or until the “lids” start to brown.
Recipe from: Della Cucina Povera, Greek Stuffed Tomatoes