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Recipe : Entry # 8830
Sara Jean Brooklere
Recipe Title
Stuffed Tomatoes with Rice
Recipe Theme
July: Tomatoes
Main Dishes
Baldwin EMC
8 medium vine-ripened tomatoes, cleaned
½ cup rice
1 medium onion, diced
1 small garlic clove, minced (optional)
6 slices bacon, chopped
2 tablespoons minced sweet basil
1 tablespoon minced parsley
½ cup grated Fontina cheese or Romano cheese
Extra virgin olive oil
Preheat oven to 375 degrees. Remove the tops of the tomatoes and set aside for later. Using a small spoon, empty the contents of the tomatoes, discarding the hard core, into a fine mesh strainer over a bowl. Once all the tomatoes have been emptied, sprinkle a pinch of salt around the interior of each tomato. Strain the pulp into the bowl and discard the seeds. Prepare the rice per the manufacturer’s instruction, cooking the rice for half the time stated on the instructions. When the rice has cooked halfway, empty the rice into the strainer and discard the remaining water. Set aside. In a skillet over medium heat, add 1 tablespoon olive oil, chopped onion, garlic and bacon. Sauté the ingredients until onion is translucent and the bacon has crisped. Add the strained pulp, basil and parsley to the pan and mix well. Continue cooking the mixture for 2-3 minutes, then remove the pan from the heat, add rice and mix thoroughly. Add the cheese and mix well. Add salt to taste. Line a baking dish with parchment paper and place the tomatoes into the dish. (May need to use aluminum foil to make tomatoes stand up). Stuff each of the tomatoes with a generous spoonful or two of the rice mixture until it begins to overflow from the tomato and then replace the tops on each of the tomatoes. Cover the baking dish and place on the center rack of the oven. Bake at 375 degrees for 30 minutes. After 30 minutes, uncover the dish and continue baking the tomatoes for 15 minutes. Remove the dish from the oven and allow the tomatoes to cool 5 minutes prior to serving.