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
Ingredients:
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
- 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.
- 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.
- Place in oven and bake until the rice is tender, about 20 minutes.
Remove from oven and serve.
Hope you enjoy this simple recipe.
Blessings,
Lemongrass and Green Tea 
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