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Tomatoes stuffed with rice Recipe

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This recipe for Tomatoes stuffed with rice, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Sunday, June 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 firm, ripe medium tomatoes
1/2 c Italian risotto rice
2 T. finely chopped parsley
2 T finely chopped basil
2 cloves garlic, minced
1/2 c extra-virgin olive oil
Salt and pepper

Directions:
Directions:
Position oven rack in top third of oven. Preheat oven to 400. Pull stems off of tomato tops, then trim about 3/4 inchfrom bottom of each one. Reserve tomato tops. Use a small spoone to scoop out inner pulp. Arrange scooped out tomatoes in a medium baking dish and set aside. Using a food processor, pulse the tomato pulp until it is a chunky puree. Transfer to bowl. Add rice, parsley, basil, garlic, and oil and season with salt and pepper. Mix well. Spoon mixture into prepared tomatoes. Place the reserved tomato end on top of each tomato. Drizzle a lilttle oil over tomatoes and bake until rice is swollen and tender and tomatoes are soft and well browned, about 50 minuites. Remove from over and cool at room temperature.

 

 

 

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