Name: Stuffed Tomatoes (Pamidvris Tolma)
Yield: Serves 4
Cuisine: Georgian
Ingredients: ¾ teaspoon ground marigold; ¾ teaspoon salt; Freshly ground black pepper; ⅛ teaspoon cayenne; ¼ teaspoon paprika; 1 onion, peeled and minced; 2 tablespoons butter; 1 cup shelled walnuts; 4 garlic cloves, peeled; ¾ teaspoon ground coriander seed; ¾ cup finely chopped mixed fresh herbs (basil, cilantro, parsley) Cilantro; 1 cup boiling water; 2 tablespoons red wine vinegar; 4 large firm tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

These tomatoes packed with fresh herbs and walnuts differ from most other stuffed vegetables in that they contain no meat or starch. They work equally well as an accompaniment to grilled meat or as a featured luncheon entree. Serve crusty bread on the side.

Ingredients

1 onion, peeled and minced
2 tablespoons butter
1 cup sh

Method

In a deep saucepan just large enough to hold the tomatoes, cook the onion in the butter until soft. Finely grind ½ cup of walnuts with 3 garlic cloves. Add to the cooked onions. Stir in the ground coriander seed, marigold, ½