Greek-style stuffed tomatoes, vegetarian version

a dozen tomatoes, tops cut off, and reserved, seeds, pulp and juices scooped out and reserved
1 red onion, chopped
2 garlic cloves, minced
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp Aleppo pepper
1/4 cup olive oil
1/4 cup chopped fresh dill
1 cup long grain white rice
3 tbsp raisins
3 tbsp toasted pine nuts
salt
freshly ground pepper to taste
Preheat oven to 350 degrees F.

Add a little olive oil to coat a 9 x 13 ovenproof dish, and lightly salt the scooped out tomatoes. Place tomatoes upside down, until ready to fill, to allow liquid to drain into pan.
In a large saucepan, combine tomato pulp, juices, seeds, aleppo, cumin, oregano, freshly ground pepper and 1 tbsp olive oil. Bring to a simmer over medium heat. Allow to simmer while continuing with the next step.

In another saucepan, fry onion in 2 tbsp of olive oil over medium heat until softened, then add garlic. Stir for a minute, then add the rice. Saute for a couple minutes, then add approximately 2 cups of the reduced tomato mixture. Bring to a low boil, and cook for 9 minutes. Stir in chopped dill, raisins and pine nuts. Stir well, and fill scooped out tomatoes. Top with reserved tomato “lids”. Pour any remaining sauce around the tomatoes in the ovenproof dish.

Bake for 60 minutes.

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