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Veggie Life, Autumn 2001: Baked Tomatoes with Olive-Thyme Stuffing

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* Exported from MasterCook *

 

Baked Tomatoes with Olive-Thyme Stuffing

 

Recipe By :Veggie Life, Autumn 2001, Rosemary Furfaro

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Rice

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 cloves unpeeled garlic

1/4 cup red wine vinegar

1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried

1/2 tablespoon granulated sugar

1/2 teaspoon salt

4 large tomatoes -- washed and stemmed

1 cup cooked short-grain rice of choice (brown,

sushi, pearl)

2 tablespoons extra-virgin olive oil

2 tablespoons pitted and minced kalamata olives

salt to taste

cooking spray or oil

 

 

 

 

 

Preheat oven to 400 degrees. Wrap garlic cloves in foil and bake 30 minutes,

until soft. Gently squeeze cloves to remove pulp. Slice or mash garlic and set

aside.

 

In a small heavy-bottomed saucepan over medium heat, bring vinegar, thyme,

sugar, and salt to a boil. Cook until reduced by half, about 2 minutes. Remove

from heat and cool slightly.

 

Cut 1/2-inch from the top of each tomato. Using a spoon or melon baller, hollow

out tomatoes, reserving ribs and discarding seeds. Lightly salt tomato

cavities.

 

Dice tomato tops and ribs, and transfer to a mixing bowl. Add rice and drizzle

vinegar mixture over top. Gently stir in garlic, oil, olives, and salt.

 

Lightly spray or oil an 8-inch square baking dish. Fill each tomato with 1/4 of

rice mixture and place in prepared dish. Drizzle 1 or 2 teaspoons olive oil

over top, if desired. Bake for 20 minutes, until tops begin to brown.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 94 Calories; 7g Fat (63.7% calories from

fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 278mg

Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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