Stuffed Tomatoes

A traditional Greek dish!

Ingredients

• 6 large tomatoes

• 2 yellow onions

• 10 Tbsp rice

• 1/2 bunch of fresh italian parsley

• 1/2 bunch of fresh mint

• Olea sea salt

• Olea Estates organic EVOO

• Black pepper
• Potatoes cut in wedges

Instructions

• Cup the tomatoes and with a spoon remove all the inside and keep it in a bowl

• In a blender mix the insides of tomatoes, the two onions cut, and mix

• Move everything in a bowl, add parsley, mint and the rice
• Add salt, pepper and 3/4 cup of EVOO
• Fill the tomatoes upto 3/4, and cup them
• Move them in a pan along with the potatoes, drizzle with EVOO and bake at 350^oF for 70 mins
• Enjoy