Stuffed Tomatoes with Olive Oil

hello friends,

The weekend has passed and we are together on another Monday. As we approach the end of summer and the beginning of Ramadan, I decided to make stuffing. As for the reason, both the abundance of vegetables continues and everything aside, stuffed with olive oil aside :) Everyone says where are you going to publish holiday articles, you know, I couldn't find the time, friends, I was embarrassed for you too, but keep on waiting :) The state of the house after the holiday When I was on the ground, I said to myself, before I write my travel memories, let me start from a corner and start cleaning, then let what I eat in the rest of the time, let me explain what I see. Traveling is easier than telling. I didn't want to run away and see, travel, dust and get rid of it :)

The cleaning, which started on Sunday so that it would come out of my home while I was at home, continued feverishly. While I was saying, "Wait, let me delete this, stop here and there, the calories I burned between the evening and lying on the sofa were considerable enough to be added to the exercise list." You should have seen me inside the house :) While I was cleaning every corner, I was standing there with plastic gloves and a vida stick waiting to be squeezed, the "desperate housewives" series that I watched on TV with its repetitions whenever I could find time. Advertising is coming in, run to the kitchen, the bathroom, wipe the tiles. The ad is about to end, I take my place in front of the TV. While the advertisements on other channels are so long that you forget the subject of the movie you watched, cnbce also stubbornly lasts as little as 1-2 minutes, so short advertisements are not received. On top of that, when I played 5 episodes in a row, I was able to clean the house in five episodes :)

By the way, without forgetting, I also made stuffed pumpkins, and I will publish them tomorrow. Love…

Ingredients for Stuffed Tomatoes with Olive Oil Recipe

• 8-10 medium tomatoes
• 2 medium onion
• parsley
• 1 pinch of dried mint
• 1 tablespoon of rice for each tomato
• Salt
• Black pepper
• Cumin
• Cinnamon
• 1 cup of Olive Oil

How to Make Stuffed Tomatoes with Olive Oil Recipe?

1. Wash the tomatoes and cut them from the stems like a lid, clean the inside with the help of a spoon or a pumpkin cutter, without getting too close to the skin part.
2. Do not throw away the pulp from the tomato, pass it through the rondo.
3. Grate the onions, wash and drain the rice, finely chop the parsley.
4. Put the vegetable oil in the pan and add the grated onions. Add a small pinch of salt and fry it for 1-2 times over low heat.
5. Add the rice before the onions are very browned, mix a few times.
6. Add the tomato pulp that we have separated, parsley, mint, black pepper, cumin, cinnamon and salt, and mix with the help of a wooden spoon.
7. Add a glass of water to it and cook until the water is absorbed and the rice is soft.
8. Fill the rice mortar you have prepared with the tomatoes and place them in the pot without leaving too much space, and place the lids you have set aside on the tomatoes.
9. Add 1 glass of water and 2 tablespoons of olive oil from the rim of the pot.
10. Cook on low heat until the rice is cooked. Take the cooked dolmas on a serving plate and garnish with fresh mint leaves and serve.