Filling:
2 cups cooked rice, kasha or barley
1 onion
2 stalks celery
1 green pepper
6 mushrooms
1 tomato
1 (16 ounce) can corn kernels, drained
2 eggs, beaten
salt and pepper to taste
4 tomatoes
Sauce: 2 (4 ounce) cans tomato sauce
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 dash cinnamon
1 dash salt
Cut tomatoes in half crosswise. Carefully remove the pulp and seeds, leaving
1/2 inch of tomato shell. Pack the prepared filling mixture tightly into
the tomato cavity. Place the tomato halves in a baking dish with 1/2 cup
water or sauce. Bake at 350°F (180° C) for 45 minutes, or until
filling is cooked.
Food Processor Directions: To prepare filling, cook rice and set aside to
cool. Insert steel blade in food processor. Peel onion and cut in chunks.
Cut celery into chunks. Remove stem and seeds from green pepper and cut
into chunks. Place vegetables in container and process until coarsely chopped.
Add to rice. Insert slicing disc in food processor. Fill feed tube with
mushrooms and use the pusher to guide onto slicing disc to slice thin. Cut
tomato into quarters and guide through the feed tube to slice fine. Add
to rice and vegetable mixture. Add corn and beaten eggs to vegetables. Blend
well and season to taste. Tightly pack filling mixture into prepared tomatoes.
Place in a baking dish and set aside.
To prepare sauce, combine all ingredients, tasting to correct seasonings.
Pour sauce over stuffed tomatoes. Cover baking dish tightly and bake at
350°F (180°C) for 45 minutes, or until vegetables are tender.