Recipe Archives->Vegetables->Stuffed Tomatoes 08

Rice-stuffed Tomatoes
Serves 4
                                                                                
4 large ripe tomatoes, tops cut off and reserved
1 cup Arborio rice, cooked
1 clove garlic, minced
2 tablespoons parsley, chopped
5 leaves basil, chopped
1 teaspoon fresh oregano, chopped
1 cup tomato puree
salt and freshly ground pepper
extra-virgin olive oil

Preheat oven to 350 . Remove the seeds from the tomatoes. Scoop out
as much flesh as you can without puncturing the tomato cup, chop
it, and place in a bowl. Add the cooked rice, garlic, parsley,
basil, oregano, tomato puree, and season with salt and pepper. Mix
well, and set aside for 1 hour.

In an oiled baking dish, arrange the tomato cups, and fill each one
with the rice mixture. Cover each tomato with its top, drizzle with
olive oil, and bake until the tomatoes are cooked, about 10-15
minutes. Place the tomatoes on a serving platter, and serve.

Printable version: stuffed-tomatoes08.txt.