Stuffed Tomatoes

[Guest guest]

Stuffed Tomatoes

Source: 3abn.org

 

1 1/4 c. cooked brown rice

1/2 tsp. sea salt

1 tsp. dried parsley

1 Tbsp. fresh basil, finely diced

1 Tbsp. olive oil

1 tsp. fresh minced garlic

1/4 c. onions, finely diced

1/4 c. water

6 medium fresh tomatoes

1/2 c. stewed tomatoes

 

1. In a skillet, sauté 1 teaspoon fresh garlic and 1/4 c. fresh diced

onion in 1/4 c. water. Scoop out the centers of the tomatoes and cut

this into small pieces. Add the small pieces of tomato chunks to the

garlic and onion. Cook until the onions are tender.

 

2. In a medium sized bowl, combine the rest of the ingredients. Add

the garlic and tomato mixture and stir together until well mixed.

Stuff each tomato with 1/4 cup of the rice mixture. Bake for about 15

- 20 minutes. Serve with fresh (gluten free) Italian bread, green

beans, vegetable salad and your favorite dessert.

 

Yield: 6 stuffed tomatoes

 

This recipe can be made the night before and then baked the next day.

Use cherry tomatoes to make this recipe for appetizers.