Stuffed Tomatoes! Stuffed Tomatoes! Please, do yourself a favor and stuff a tomato tonight! Why have I gone twenty something years thinking peppers were the only stuff-worthy vegetable. Not so. Tomatoes!
So it starts with my nemesis, good ol’ rice. But once that’s cooked and cooled, it’s easy peasy. Just cut off the top of the tomato and scoop out the innards. The hollowed tomatoes get placed on an oiled baking dish. The cooled rice gets combined with the tomato innards, basil, parsley, garlic, olive oil, salt and pepper and Parmesan cheese. The mixture gets stuffed into the tomatoes and their lids get popped back on. The stuffed tomatoes bake in a 350 degree oven for just twenty minutes and can be served hot or cold or room temperature.
Somehow the whole thing doesn’t fall apart into a delicious mess on your plate when you cut into it. Perhaps that’s thanks to the cheese (cheese, is there anything you can’t do?). Instead you get perfect little bites of tomato chunks and flavorful rice and it’s all so light while at the same time filling.
This is a new staple in the Julie recipe repertoire. Sorry peppers but you can’t hold a candle to these GDL stuffed tomatoes!