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Italian-Styled Stuffed Tomatoes Recipe

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This recipe for Italian-Styled Stuffed Tomatoes, by , is from Our Family Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie McGhie


6-8 Ripe Tomatoes
3 tablespoons olive oil
1 small onion, sliced
1 clove garlic, chopped
cup risotto rice
cup vegetable stock
2 tablespoons basil, chopped
2 tablespoons mint, chopped
2 tablespoons flat leafed parsley, chopped
1 tablespoon thyme leaves, chopped
Grated Zest of 1 lemon
1/3 cup of Parmesan

1. Heat oven to 160o fan forced.
2. Slice top of tomatoes and set aside (As lids)
3. Using a teaspoon, scoop out center of tomato pulp and juices and place in a bowl.
4. Heat oil in a saucepan: add onion & garlic and cook stirring for 2 to 3 mins.
5. Add rice, tomato pulp and juices, and stock and cook stirring for about 10 mins.
6. Add herbs, lemon zest and Parmesan.
7. Season well and mix thoroughly. Spoon mixture into tomatoes and place in a single layer in a lightly greased roasting tray.
8. Top each tomato with lid.
9. Bake for 35mins or until tender.




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