Baked Stuffed Tomatoes With Rice |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the Vancouver Province newspaper, May 2007. The first time I made this I used half white half wild rice, and I also used finely chopped Emmental cheese as I had forgotten to buy Parmesan. I served this with chicken cordon bleu and a salad, and I found that one stuffed tomato per person was quite sufficiently filling. Ingredients:
4 ripe greenhouse tomatoes |
2 tablespoons pine nuts |
1 tablespoon olive oil |
10 large fresh spinach leaves, without stems and finely chopped |
2 garlic cloves, finely chopped |
1 cup cooked rice |
1/4 cup chopped fresh basil |
3/4 cup freshly grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper (to taste) |
Directions:
1. Preheat oven to 350 degrees.
2. Cut off upper fifth or so of tomato. Remove the innards of the tomato and seeds and discard. Try not to puncture the wall of the tomato. Turn tomatoes upside down on a paper towel to drain.
3. In a small skillet, cook pine nuts in olive oil over low heat until golden, this should take about five minutes. If they start to burn, place them in a medium-sized mixing bowl.
4. Add the spinach and garlic to the skillet, cook for two minutes. Add to bowl.
5. Add rice, basil, 1/2 cup of cheese, salt and pepper. Mix and spoon into tomatoes.
6. Place tomatoes in a greased shallow baking dish. Sprinkle with remaining cheese.
7. Bake in 350 degree oven for 20 to 25 minutes or until tender. Broil for one or two minutes to toast tops if desired.
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