Smees Groep Recipes

For 4 People
4 tomatoes
55 g rice
1EL olive oil
1 red onion
1 clove garlic
0.5 tsp dried oregano
20 g pine nuts
17.5 g currants
15 g chopped basil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped dill
olive oil

Turn the oven to 190 degrees. Take a dish in the oven and drizzle with oil. Take atomato and cut the head off and keep it. Take a spoon and remove the tomatoes from the tomato pulp. Keep the flesh. Then remove the excess fruit juices with a paper towel.
Take the rice and cook in a large pan of water. Add salt to taste. Let the rice cookabout 10 minutes, then cool.
Take a frying pan and fry the garlic, pine nuts, oregano and onion. The onion should be soft. Pour the pine nuts and currants and cook about 4 minutes. Then pour this mixtureover the herbs. Take the tomato pulp, rice mixture and stir well to combine. The filling is ready.
Take the tomatoes and fill with the stuffing and put the cap on it. Give the outside of the tomatoes a little oil and fry the tomatoes cooked in the oven 25.

Smes Group Note: The pine nut is the kernel of the umbrella pine, a type of pine tree(s). Pine nuts are used in many Italian dishes such as pesto, but also (lightly toasted) in salads.