Tuesday, April 5, 2016

Fast and Easy Italian Stuffed Tomatoes

Tomatoes, I love tomatoes, especially if they are fresh from the garden.   I planted my garden on Saturday and I can hardly wait for the vines to produce that beautiful fruit.  In anticipation for the coming weeks – watching the plants grow I wanted to share a simple recipe where the tomato is the star.

 Tomatoes Stuffed with Arborio Rice

 Preheat oven to 350


1 cup Arborio rice
1 ½ cups water or chicken broth
1 tablespoon olive oil
4 large tomatoes
2 tablespoons olive oil
¼ cup finely chopped fresh basil
2 to 3 tablespoons grated Parmigiana-Reggiano cheese
1 small clove garlic, finely chopped
Fresh ground pepper and salt to taste

1. Combine the Arborio rice, water or broth, and 1 tablespoon of 
     olive oil in a saucepan, and bring to a boil.  Reduce the heat and
     cover with a lid.  Cook rice for 10 minutes. (Rice will not be 
     cooked completely.  It will continue to cook in the oven.)
     Drain the rice and place in a large bowl.  Set aside.

2. Cut off  the top of the tomatoes (about ½ inch) and reserve.  Take 
     a  spoon and scoop out the seeds and juice into a bowl.  Strain the 
     juice from the seeds and set aside.  Place the prepared tomatoes in  
     a baking dish. 

3. Add to the rice the reserved tomato juice, olive oil, chopped basil,  
     cheese, garlic, salt and pepper to taste.  Mix together well.  Spoon
     the mixture into the hollowed-out tomatoes (dividing evenly).   
     Place the tomato top on each filled tomato.

4. Place in oven and bake until the rice is tender, about 20 minutes. 
     Remove from oven and serve.

 Hope you enjoy this simple recipe.



Happy Thanksgiving

  Have a wonderful Thanksgiving Many Blessings and Love to All