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Categories:
big white onions garlic mint parsley anise tomatoes tomato sauce extra-virgin olive oil brown rice vegetable broth bay leaf sweet potato squash garlic
Viewed: 57 - Published at: 9 years agoIngredients
- 4 whole big white onions
- 3 garlic cloves
- 6 mint leaves
- 1 whole parsley
- 1 pinch anise
- 6 whole tomatoes
- 680 ml tomato sauce
- 12 cup extra virgin olive oil
- 1 12 cups whole brown rice (instant)
- 12 cup vegetable broth
- 1 bay leaf
- 1 squash
- 1 sweet potato
- 1 jamaican squash
- 1 garlic clove
Method
- preheet over at 350 degrees.
- mix onions with vegetable broth with a teaspoon of oil and mix until tender.
- add garlic into mixture and mix again.
- open up the tomato tops with a knife, and with a teaspoon remove the interior of the tomatoes.
- (DO NOT DISCARD).
- Chop the interior of the tomatoes that where just removed very fine, or blend them.
- Put the now chopped or blended tomato interiors into your onion garlic and broth mix.
- Add the tomato sauce into the mixture.
- Chop up all herbs & anis and throw them into the sauce,
- Add salt & pepper if needed & throw in Bay leave, and cook until thick.
- Add rice into mixture and cook for 3 - 5 min, until done.
- Now add the sauce & rice mix (stuffing) into the emptied tomatoes and cap the tomatoes with their tops and place them into a cooking pan.
- (optional) add the extra vegetables mentioned in optional around the pan and over the tomatoes too.
- chopped of course.
- cook in the oven for 2 hours at 350 degrees.
- Voila your done, if you want you can spread some parmesean cheese over them!
