Sunday, May 06, 2007

Stuffed Tomatoes with Herbs and Rice

Have you ever wondered what you can do with left-over rice? Especially if you're like me and don't have a microwave?

Well rest easy because this is the recipe for you. Stuffed tomatoes with rice and herbs is a deliciously belly warming and hearty dish that will fill your home with that irresistible smell of dinner roasting in the oven. And, it works perfectly with leftover rice.

Stuffed Tomatoes with Herbs and Rice (serves 4)
Recipe from Food and Wine Magazine, October 2000

1-2 cups of rice, any kind
12 medium tomatoes
3 anchovy fillets, mashed
2 tablespoons butter, unsalted
1/2 cup Parmesan cheese, grated
1/2 red pepper, diced
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
salt and pepper

Cook the rice, or if you're using leftover rice from the night before, even better.

Preheat oven to 350.

Cut the top fourth of each tomato, saving the tops. Using a spoon and working over a bowl, hollow out the tomatoes. Pass the tomato pulp, seeds and juices through a food mill or processor.

In a bowl, mash the anchovies with the butter. Stir the anchovy butter into the hot rice, then mix in the tomato puree, cheese, red pepper, basil and parsley. Season the rice with salt and pepper. Stuff each tomato with the rice mixture. Put the tops back onto the tomatoes and transfer to an oiled roasting pan.

Bake for 30 minutes, basting with pan juices. Serve warm.

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