Directions:
- Preheat oven to 375 degrees F.
- Cut off the top 1/2 inch of each tomato; set aside the tops.
- Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin.
- Chop the pulp.
- Measure out 2 1/2 cups.
- Discard the rest.
- In a large skillet, heat 2/3 cup of the oil and saute the onions and fennel bulb over medium heatfor 5 minutes, or until soft.
- Add the fennel seeds and rice and saute, stirring, for 2 to 3 minutes.
- Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more.
- Stir in the parsley, dill, and mint and cook for 2 minutes more.
- Remove from the heat and add the salt and plenty of pepper.
- Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops.
- Place the tomatoes in a large 13x9 inch baking dish and arrange the potato pieces in the gaps between the tomatoes.
- Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 12 cup oil.
- Sprinkle with salt and pepper to taste.
- Bake for 1 hour, or until the rice is tender (life the cover of a tomato and check).
- Turn off the oven and let stand in the over for 10 minutes, then let cool to room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 596.54 Kcal (2498 kJ) | ||
| Calories from fat | 341.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.96g | 58% | |
|---|---|---|---|
| Sodium | 655.35mg | 27% | |
| Potassium | 1129.52mg | 24% | |
| Total Carbs | 54.49g | 18% | |
| Sugars | 11.55g | 46% | |
| Dietary Fiber | 8.96g | 36% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 65.8mg | 110% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 119.8mg | 666% | |
| Calcium | 136.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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