Tomatoes Stuffed with Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
6 ripe tomatoes, medium to large size
6 tbsp. dry rice (River)
1½ cloves garlic, chopped
¾ tsp. oregano (dry)
9 fresh basil leaves, chopped
2½ tbsp. fresh parsley, chopped
¾ tsp. salt
pepper
olive oil - used to wet rice
2 potatoes, peeled and cut like thick fries
(potatoes absorb liquid from tomatoes)
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Directions: |
Directions: 1. Preheat oven to 350º. Spray an 9x9 inch square glass baking dish.
2. Cut off tops of tomatoes and scoop out pulp. Place pulp in a bowl and place
tomatoes next to each other in baking dish. Leave space for potatoes.
3. Mash pulp if chunky and set aside.
4. Mix next 7 ingredients in a separate bowl then pour oil over mixture just to wet rice.
5. Add approx. ⅔ of mashed pulp to rice mixture. Mix well. Set aside other ⅓.
6. Spoon mixture into each tomato about ⅔ full and place cut-off top on tomato.
7. Spread remaining pulp on tops of tomatoes, sprinkle lightly with salt and drizzle
with olive oil.
8. Place potatoes in space at one side of baking dish.
9. Cover and bake for one hour or until rice is cooked.
10. After about 45 minutes check baking dish. If too much liquid has accumulated,
remove with baster. (Usually potatoes will absorb liquid and become very tasty.) |
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Personal
Notes: |
Personal
Notes: While on our honeymoon in Rome, Zia Giovina served this flavorful dish. We continue to make it usually in the summer when the native tomatoes are abundant especially in John's garden. By definition a tomato is a fruit, but for culinary purposes in this book, a tomato is considered a vegetable.
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