DRY FARMED EARLY GIRLS STUFFED WITH HERBY RISOTTO

Paul and the kiddos have gone back to school, that Fall crispness is creeping into the air, but I'm not ready to let go of summer yet. Apples and figs are making their debut at the market, but luckily for me, summer goodness is still the show stopper. Peaches and melons continue to be super tasty and tomatoes are heaven. The piles of heirloom beauties always stop me in my tracks, yet the sweetness and pure tomatoiness of Dry Farmed Early Girls make me swoon.

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
{printable recipe}

• 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

Preheat oven to 400.

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!