Tomatoes Stuffed with Ricotta Cheese
(Lorlu Domates Dolması)
4 mini size tomatoes
2 tbsp extra virgin olive oil
1 small onion, sliced
2-3 tbsp extra virgin olive oil
Insides of 4 tomatoes
1/3 cup ricotta cheese
2-3 stems of parsley, washed, drained, chopped
1 tbsp walnuts, crumbled, lightly toasted
Pinch of cumin
Cut off the tops of the tomatoes 3/4 of the way horizontally, leave the rest attached. Remove the insides of the tomatoes (used for the filling) with a teaspoon, put them aside.
To prepare the filling: saute the onion with olive oil until the color of the onions turns to light brown. Stir in the insides of tomatoes and cook until they are soft. Turn the heat off. Then add the cheese, parsley, walnuts, cumin, salt and pepper, mix. Fill the tomatoes with the filling using a spoon and close up the tops. Place the filled tomatoes in an oven-proof dish.
Set the oven to grill (broil) and place the oven dish on the middle rack, cook for 5 minutes. Then turn the oven to 400 F (200 C) and cook for another 15 minutes. Drizzle some extra virgin oil all over the tops. These are perfect if served at room temperature.