I glance over at the footed pottery bowl on my kitchen counter and realized that what had been a nice pile of ripe tomatoes, had all of a sudden turned into a pyramid. I just can’t seem to stop buying these beauties whenever I see them. Last week in addition to going to my local farmers’ market, I was lucky to spend a morning at the fabulous Santa Monica Market and of course I came home with a bagful of heirlooms.
I’m not exaggerating when I say that we’re eating tomatoes with every meal. Don’t get me wrong, I’m not complaining and I am definitely up to the challenge of finding new things to do with them. I’ve been thinking about a recipe for stuffed tomatoes that I saw some time ago over at Judy’s Over A Tuscan Stove and it seemed like they would be the perfect accompaniment to a piece of grilled fish. In the end I couldn’t find any fish that looked good and we ended up with a vegetarian meal that was a salute to summer-the stuffed tomatoes, zucchini gratin and green beans tossed with pesto. Hooray for August!
6 round, ripe tomatoes
1/2 cup uncooked rice-I used arborio
1 clove garlic, minced
2 tablespoons chopped basil
2 tablespoons grated parmigiano-reggiano
extra-virgin olive oil
Preheat oven to 350 degrees. Cut off the top 1/3 of the tomatoes and save. Scoop out the seeds and pulp, chop and put in a bowl. Add the rice, garlic, basil, parmigiano-reggiano and season with salt. Moisten with a little olive oil. Fill the tomatoes 2/3 full with the rice mixture and put top back on. Place stuffed tomatoes in a baking dish and pour in 1/2 cup water. Cover with foil and bake for half an hour. Remove foil and bake for 15 minutes more or until, rice is done. Serves: 6 as a side dish
This is great right out of the oven or at room temperature.