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Tomatoes Stuffed with Rice Recipe

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This recipe for Tomatoes Stuffed with Rice is from Merkel Family Favorite Recipes, Old and New, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Arborio rice
6 firm but ripe tomatoes
4 tablespoons olive oil, plus more for drizzling
Salt and freshly ground pepper
1 clove garlic, minced
3 tablespoons fresh basil leaves, chopped
2 tablespoons chopped fresh Italian parsley
¼ cup grated Parmesan
Directions:
Directions:
Cook the rice in a medium saucepan of boiling water, about10 minutes. Drain and rinse the rice under cold running water. Set aside.
Cut a ½ inch thick slice off the top of each tomato;reserve the tomato tops. Cut and scoop the seeds, pulp and juice from each tomato into a small bowl. Reserve ½ cup of the tomato juice and pulp.
Oil the bottom of an 8 x 8 baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
Toss the rice with the reserved tomato juice and pulp. Add the garlic, chopped basil, parsley, Parmesan and the remaining two tablespoons of olive oil. Salt and pepper to taste.
Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle the entire dish with olive oil. Place the reserved tomato slices atop the tomatoes.
Bake at 350º for 20 minutes or until thoroughly heated through.
Personal Notes:
Personal Notes:
Recipe from Gloria De Laurentis

 

 

 

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