Home | Veggie Table - Show #23

Veggie Table - Show #23

Stuffed Tomatoes

• 4 -- Large tomatoes
• 2 -- Cloves of garlic, chopped or pressed
• ½ -- Medium onion, chopped
• ½ bunch -- Parsley, chopped
• 1 ½ tbsp (20 mL) -- Olive oil
• ¾ tsp (4 mL) -- Salt
• 1 tsp (5 mL) -- Oregano
• 1 cup (250 mL) -- Long grain rice
• ½ cup (125 mL) -- Rose rice or any sticky rice
• 3 cups (750 mL) -- Hot/boiling water
• To taste... -- Pepper

Preheat oven to 350 degrees F. Wash tomatoes, cut tops off and reserve. Scoop the inside of the tomatoes into an oven-proof casserole dish with a top. Put the tomatoes and their tops into the refrigerator in a sealed container, being careful not to smash or rip them. Mix the remaining ingredients through the rice, with the tomato pulp; pour hot water on top, cover and bake for one hour. (The rice mixture will be a little gooey because rose rice is a little sticky, but should be soft.) Scoop rice mixture into hollow tomatoes and put tops back on. Bake uncovered for about 30-40 minutes.