Summer Stuffed Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Large tomatoes, very ripe and in season
2 T. olive oil
1 C. frozen corn
1 C. cooked rice (I like half brown, half risotto)
2/3 C. seasoned Italian bread crumbs
1 t. salt
½ t. black pepper
Pinch of crushed red pepper flakes
1 t. dried parsley flakes
1/8 t. garlic powder
½ C. grated Parmesan cheese
½ C. grated Provolone (or Mozzarella)
*¼ C. of leftover marinara or spaghetti sauce
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Directions: |
Directions:Preheat broiler. With a knife and an ice cream scoop, scoop out the insides of the tomatoes and set aside.
Heat oil in a 12” cast-iron skillet over medium-high heat. Add corn and cook for 1 minute. Add rice, and cook while adding all spices and seasonings cooking for about another minute. Add tomato innards, cooking out much of the liquid. Add bread crumbs and Parmesan and stir together. Stuff mixture back into the tomatoes, top with Provolone, and place in a broiler safe dish (place sauce under the cheese if desired). Place dish on middle rack of oven for about 5 minutes. Check after 3 minutes to make sure the cheese isn’t burning. When the cheese on top is completely melted and brown, remove and serve immediately. |
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Personal
Notes: |
Personal
Notes: *The marinara can be mixed in when the stuffing is cooked, or spooned on top of the stuffing under the cheese.
*Adding a little bit of white wine during the cooking of the stuffing is a nice addition.
*When the corn is cooked, adding a minced jalapeño chili is great.
*The tomatoes do not have to be cooked under the broiler, but at a lower oven temp for longer, until the tomatoes are cooked and soft. Broiling leaves the tomato warm, but still firm.
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