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Pamidvris
Tolma
(Stuffed Tomatoes)
These tomatoes packed with fresh herbs
and walnuts differ from most other stuffed vegetables in that they
contain no meat or starch. They work equally well as an accompaniment
to grilled meat or as a featured luncheon entreé. Serve crusty
bread on the side.
Serves 4
1 onion, peeled and minced
2 tablespoons of butter
1 cup of shelled walnuts
4 garlic cloves, peeled
3/4 teaspoon of ground coriander seed
3/4 teaspoon of ground marigold
3/4 teaspoon of salt
Freshly ground black pepper
1/4 teaspoon of paprika
1/8 teaspoon of cayenne
1 cup of boiling water
2 tablespoons of red wine vinegar
4 large firm tomatoes
3/4 cup of chopped mixed fresh herbs (basil, cilantro and parsley)
Cilantro
In a deep saucepan just large enough to
hold the tomatoes, cook the onion in the butter until soft. Finely
grind 1/2 cup of walnuts with 3 garlic cloves. Add to the cooked
onions. Stir in the coriander seed (grinded), marigold, 1/2 teaspoon
of salt, 1/4 teaspoon of pepper, paprika and cayenne. Pour in the
boiling water and the vinegar. Pour in the boiling water and the
vinegar and simmer for 10 minutes.
Meanwhile, slice the tops off the
tomatoes and scrape out the seeds, being careful not to puncture the
skin.
Grind together the remaining 1/2 cup of
walnuts, garlic, clove, salt and black pepper. Stir in the finely
chopped herbs. Stuff the tomatoes with this mixture and replace the
tops,
Place tomatoes in the nut sauce and
cook them over low heat, covered, until they are tender but still hold
their shape, about 25 minutes. Allow cooling to room temperature in
the pan.
Serve tomatoes on a bed of the sauce,
garnished with sprigs of cilantro.
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