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. 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.

  1. 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.

  1. Place in oven and bake until the rice is tender, about 20 minutes.

Remove from oven and serve.

 Hope you enjoy this simple recipe.


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