Stuffed vegetables and leaf rolls
These meatless stuffed tomatoes are filled with seasoned rice, cooked in olive oil and served cold. Their sweet juices and minty filling make them a summer classic, best enjoyed at room temperature.
Cut off the tops of the tomatoes and scoop out the insides with a spoon. Mash the scooped-out flesh and set it aside.
Soften the onion in olive oil. Add the rinsed rice, reserved tomato flesh and spices. Sauté until the rice has absorbed the liquid, then let the filling cool slightly.
Fill the tomatoes two-thirds full and replace their tops. Caution: The rice will expand, so do not overfill them.
Arrange the tomatoes in a pot and pour the hot water in around them. Cook over low heat until the rice is tender, then let them rest and serve cold.
Important: Do not discard the scooped-out tomato flesh; add it to the filling. The tomatoes’ own juices moisten and flavor the rice. Do not hollow them out too much, or the walls may split and the filling may spill out. Vegan.
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