Cook in Rethymno

Stuffed tomatoes, pepper and wine leaves

INGREDIENTS

1. 6 large ripe tomatoes
2. 4 bell peppers
3. 4 zucchinis
4. potatoes
5. 2 tablespoon olive oil
6. 1 small onion, finely chopped
7. 150g long grain rice
8. 15g of dill finely shredded
9. salt and pepper
10. a pinch of sugar
11. parsley and basil (Optional)
12. 30 wine leaves

1. Cut a 2cm thick slice off the top of each tomato. Do the same with peppers and zucchinis. Scoop out their pulp with a teaspoon into a bowl and set aside.
2. Bring a large pot of water to a boil, and immerse the vine leaves for 2-3 minutes
3. Remove them using a big spoon.
4. Heat the olive oil in a medium pan. Add the onion and cook over a medium heat, until soft but not brown.
5. Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for almost 10 minutes, stirring now and then, until the mixture is thickened. Make sure that there is some juice in the pan still.
6. Stir in the rice and the dill, cover and leave to cook over a low heat for 5-6 minutes, until the rice is only half-cooked. Add salt and pepper and a pinch of sugar (it always blends well with fresh tomatoes).
7. For small rolls, place half a teaspoon of filling on one side of the leaf part, fold the leaf up
ver the filling, fold in sides, and roll up. Don't roll too tightly. The rice will need some room to expand during cooking.
8. Preheat the oven to 190° fan.
9. Put the hollowed out tomatoes, peppers and zucchinis into a slightly oiled baking dish and fill with the rice mixture. Replace the tops.
10. Cut potatoes and arrange them between the stuffed veggies.
11. Bake in the oven for 60-90 minutes, until the tomatoes and veggies are tender and the rice is cooked through.
12. Garnish with basil or parsley leaves and serve with feta cheese and bread.