In Greece earlier this summer, we ate stuffed tomatoes whenever we could and I've been wanting to make them at home. We stuffed the Early Girls with an herby risotto and I had to share with you guys...
INGREDIENTS thanks to Canal House Vol 1 by Christopher Hirsheimer and Melissa Hamilton
- a dozen Dry Farmed Early Girls, or 8 medium tomatoes
- 6 tablespoons Carnaroli or Arborio rice
- handful parsley leaves, finely chopped
- 2 cloves garlic, minced
- 6 tablespoons extra virgin olive oil
- sea salt
Slice of 1/4 off the bottom of each tomato, and set bottoms aside. Carefully scrape out tomato flesh into a medium mixing bowl and place the hollow tomato cups on a baking tray or dish.
Break up the tomato flesh with the back of a spoon. Mix in rice, parsley, garlic, and 4 tablespoons olive oil. Season generously with salt and pepper. Scoop rice/tomato mixture back into the tomato cups and cover them with the reserved tomato bottoms. Drizzle olive oil over the tomatoes.
Bake in the hot oven for 40-50 minutes or until rice is tender and cooked through.
Serve at room temp with a leafy green salad on the side. Enjoy!