Baked Tomatoes stuffed w/Rice & Mozz requesting a recipe from the members

[Guest guest]

> I was wondering if anyone has a baked stuffed tomato recipe. I

> didn't see one in the files.

 

Hi, Marsha!! I have one, though I'm sure by now you got many posts!

:-) This is also good if you use basil instead of the parsley...

 

Baked Tomatoes Stuffed with Rice & Mozzarella

serves 4

 

1/2 c arborio rice

salt

4 large, ripe but firm tomatoes (about 2#)

4 oz mozzarella cheese, shredded (about 1 c)

10 large black olives, pitted and chopped

1/4 c minced fresh parsley leaves

2 medium garlic cloves, minced

2 tbsp extra-virgin olive oil

freshly ground black pepper

 

1. Bring 1 quart of water to a boil in a medium saucepan. Add the rice

and salt to taste and simmer until al dente, 15to 17 minutes. Drain

and place the rice in a large bowl. Cool to room temperature.

 

2. Preheat the oven to 375*F. Cut off and discard a 1/2-inch-thick

slice from the top of each tomato. Use a small spoon to scoop out and

discard {{I save the insides for a pasta sauce the next day}} any

remaining parts of the core as well as the seeds. Reach down into the

tomatoes to pull up as much liquid matter as possible. Be careful not

to puncture the skin as you work. Set aside.

 

3. Add the cheese, olives, parsley, garlic and 1 1/2 tablespoons of

the oil to the cooled rice. Mix well and add salt and pepper to taste.

Use your fingers or the back back of a small spoon to stuff the

tomatoes with the rice mixture, making sure that the filling reaches

into all the hollowed-out areas. Mound the filling a little aboveteh

top of each tomato and pat the filling gently to compact it.

 

4. Use the rmaining 1/2 tablespoon oil to lightly grease a baking

dish just large enough to hold the tomatoes in a single layer. Place

the tomatoes in the dish.

 

5. Bake until the tomatoes are soft but not falling apart and teh top

layer of rice has become a little crisp, 25 to 30 minutes. Allow the

tomatoes to cool for at least 15 minutes. Serve warm or at room

temperature. (The tomatoes can be kept at room temperature for several

hours.)

 

 

From " The Complete Italian Vegetarian Cookbook " by Jack Bishop. If

you like Italian... get this! :-)