A meatless dolma served cold, where tomatoes are stuffed with a spiced rice filling and cooked in olive oil. With the tomato's sweetish juice and minty filling, this summer classic tastes best at room temperature.
Cut off the top 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, then add the washed rice, the reserved tomato flesh, and the spices, and sauté until the rice absorbs the liquid, then let it cool slightly.
Fill the tomatoes two-thirds full with the filling and close them with their tops. Caution: The rice will swell, so do not overfill.
Arrange the tomatoes in a pot, pour hot water in along the edge, and cook over low heat until the rice softens, then let rest and serve cold.
Important: Don't discard the flesh you scoop out of the tomatoes — add it to the stuffing; the tomato's own juice both loosens and flavors the filling. Don't hollow out the tomatoes too much, or the filling will spill out if the walls tear. Vegan.
Put the cut-off tomato tops back on after filling them with the mixture; this keeps the tomato's juices inside while cooking and leaves the stuffed dish juicier.
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