Monday, August 27, 2007

tomatoes....AGAIN?????


Mind you, I am NOT complainin'.
But we have got tomatoes spilling over bowls onto the counters.
We are eating tomatoes with a teeny bit of lettuce and calling it "salad".
For breakfast, I am eating big slabs of sliced tomatoes on toasted, whole wheat bread.
I am sneaking tomatoes into nearly everything!
But last week I came across a new cookbook that was recommended to me by the owner of the CSA I belong to.
"The Roasted Vegetable", by Andrea Chesman
I have little scraps of post-its scattered through this library book, so I might just have to bite the proverbial bullet, and purchase yet another cookbook!
Anyway...here is what I came up with, courtesy of the above mentioned book.

SLOW-ROASTED RICE -STUFFED TOMATOES

8 med. ripe tomatoes
12 fresh basil leaves
4 cloves garlic, peel but leave whole
1/2 cup Arborio rice
s&p
2 TBL olive oil

Preheat oven to 400.
Lightly oil 8" baking pan
Remove 1/2" slice from stem end of tomato. Using a small spoon, carefully scoop pulp from tomato and put in med size bowl. Be careful not to puncture wall of tomato. Arrange hollow side up in pan.
Combine pulp, basil, and garlic in food processor and process ountil mostly smooth. Return to bowl and mix in rice. Season with s&p. Spoon filling into tomatoes. (Cyn's note: this will be very juicy. Don't worry...the rice will absorb it eventually) You may place tomato tops back on if you wish. (I didn't)
Drizzle the oil over the tomatoes.
Roast for about 50 minutes, until the rice is cooked through and the tomatoes are tender and well-browned. (I actually had these in the oven for twice this long, as I strained some of the juice off the tomatoes before mixing with the rice, and the rice had nothing to absorb...until I eventually poured the juice back over the tomatoes)
Let stand for about 15 minutes.
Serve warm or at room temperature.

EAT RESPONSIBLY

PS...These are delicious re-heated the next day. I didn't want anyone to know they were in the fridge, so I hid them way in the back. Sam found them anyway.

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9 comments:

Homemakersheart said...

Those look tastey! You could almost make a meal of them. Didn't you have another post about tomatoes, I haven't had a chance to try them yet and I didn't write it down.

Paula said...

Oh, to have tomatoes! We planted five tomato plants in the garden, but to not avail. This NW climate is still a new phenomenon for us - maybe next year. Do you can? Thank you for visiting my blog!
Paula

Lovella said...

oh yummy, this one looks worth a try, . . scrumptious,

Laurie & Chris said...

They look and sound YUMMY!!

cityfarmer said...

I need some maters~~~ can ya toss some my way

mgm said...

I will for sure check in cyn. GOD is sending me back to where I belong...I think I need to be a mom & a grandma now (2 little girls need their granny nearby) :)...ok what is it about your tomatoes? I'll need to eat one NOW! xo

LORi lynn at Taste With The Eyes said...

Ah ha - now that I stopped by your blog, I see why my NZ Mussels in Spicy Fresh Tomato Broth interests you...TOMATOES! Let me know how it goes.

Nice to "meet" you.

kansasrose said...

I had one tomato on my vines...ONE! One dang pumpkin and one tomato. I am movin' to Michigan. They look mouthwatering and thanks for the recipes.

Tea & Margaritas in My Garden said...

Those tomato
es look yummy! We have tons too and I`m going to try this recipe. Thanks for posting it!

tea
xo