Dolma Stuffed Roasted Tomatoes

INGREDIENTS

• 12 medium tomatoes, about 4-5 pounds

• 6 Dolmas, Stuffed Grape Leaves (Sub our Spicy Dolmas for an extra kick)

• 2 Tbsp Extra Virgin Olive Oil

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

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DIRECTIONS

1. Preheat oven to 400° F. Coat a 9" x 13" baking dish with cooking spray.

2. Cut the tops off the tomatoes and set them aside

3. Scoop out the inner flesh of all tomatoes with a spoon and place in a blender. Add oil, 1/4 teaspoon each of salt and pepper and puree until smooth. Spread the sauce in baking dish.

4. Lightly sprinkle the insides of the tomatoes with 1/4 teaspoon salt

5. Chop dolmas thoroughly

6. Stuff tomatoes with the chopped dolmas and replace the tops. Place stuffed tomatoes in the prepared baking dish and cover with foil. Bake for 15 minutes.

7. Remove foil and continue baking until the tomatoes are browned and the sauce has thickened, about 30 to 35 minutes more.

8. After removing from oven, sprinkle with mint and parsley. Enjoy!