Tomatoes-4 large, Olive oil-1 tablespoon, Onions finely chopped-2, Garlic finely chopped-1 tablespoon,Carrot grated-Â½, Salt-to taste,Soya granules soaked in warm water and drained-1 cup,
Tomato puree-2 tablespoon,Vegetable stock-1Â¼ cup,Black peppercorns Crushed-to taste, Short grained rice soaked and drained-Â¼ cup,Parsley (curly)-4-5 sprigs,Butter-2 tablespoon.
Preheat oven to 180Âº C. Heat olive oil in a non-stick pan.
Cut thin slices from top and bottom parts of the tomatoes. Reserve the top slices. Scoop out the pulp with a spoon to make tomato cups. Discard the pulp.
Add onions and garlic to the pan and saute till lightly browned. Add carrot and salt and mix well. Cook for 2-3 minutes. Add soya granules and mix.
Add tomato puree, Â¼ cup vegetable stock, crushed peppercorns, rice, parsley and butter and mix well. Cook for 8-10 minutes.
Stuff the tomato cups with the rice mixture and cover each with the reserved top slices of tomatoes.
Place the stuffed tomatoes in a cake tin, pour remaining vegetable stock and drizzle olive oil on top. Place the cake tin in the preheated oven and bake for 20 minutes. Reduce the temperature to 160Âº C and bake for 15 minutes more.
Arrange the tomato dolmas on a serving platter and serve hot.