Every Friday afternoon not far from where I live, a Farmer’s Market is born. Large slabs of concrete are transformed into a cooks paradise, as tables laden with home-grown produce appear.
Watermelon, zucchini, plump tomatoes, bell peppers, onions, seem to scream, “Pick me, pick me!” No one is able to walk away without their arms filled with fresh produce arranged neatly in bags—the occasional baguette peeking out of the top.
Our last few purchases have included large, juicy tomatoes. Wanting to try something different, we found this delicious recipe and want to pass it on to you. This could be used as a side dish, or could stand alone as a vegetarian meal.
Either way, this recipe is a unique way to utilize your own garden, or farmer’s market tomatoes.
Tomatoes Stuffed with Rice
Recipe courtesy Giada De Laurentiis
Serving: 6
Prep time: Approximately 15 minutes
1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain.
Rinse the rice under cold running water. Set the rice aside.
Preheat the oven to 350 degrees F.
Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
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