100 Table Seating Plan

Ghemistà - Greek recipe (stuffed tomatoes and peppers)

I ghemistà Sofia.
Ingredients:
10/12 round tomatoes ripe but firm tomatoes, or half and half
not too big
green peppers 2 large onions chopped rice
250/300 gr.
parsley chopped mint


pine nuts raisins or currants

extra virgin olive oil salt - pepper - sugar
Wash and dry the tomatoes and peppers. Cut the top
getting a lid and set aside. Empty it very carefully, taking care not to forarli and put in the bottom of each tomato a little 'sugar salt and pepper. Chop the flesh pomodori.In a saucepan with plenty of oil to dry the chopped onions, add the rice, parsley, mint, pine nuts, raisins, tomato pulp, salt and pepper and cook for 8 / 10 minutes.
Fill the tomatoes and peppers with rice and put in a pan containing them right. At the bottom of the pan you put a little 'tomato juice, and close the tomatoes and peppers with their "caps" and sprinkle again with plenty of oil. Put the pan in a preheated oven at medium temperature for an hour or more, every now and then moisten them with the sauce. They should be served cool at room temperature. For a success of
ghemistà is fundamental onion oil. Be careful not to overfill and tomatoes, because the rice grows in cooking. If you want you can put between the tomatoes and peppers oiled and salted potato wedges.