Stuffed Tomatoes Recipe
What is chocolate in comparison to this Stuffed Tomatoes recipe, when it comes to enhancing your mood? There is not a single month when I don't serve this yummy Side Dish! Vegetable is the main ingredient in this Stuffed Tomatoes. The first taste of this delightful Stuffed Tomatoes from the Italian cuisine is enough to addict you to it for life! I suggest that you try out this Stuffed Tomatoes recipe, and tell me how you find it.
Ingredients
4 large or 5 medium firm, ripe tomatoes
Salt
5 ounces (140 g) fresh spinach
1/3 cup (80 ml) uncooked long-grain rice
1 tablespoon (15 ml) plus 2 teaspoons (10 ml) olive oil
1 tablespoon (15 ml) pine nuts
1 small clove garlic
1/4 teaspoon (1 ml) dried basil, crumbled
1/4 teaspoon (1 ml) salt
Pinch pepper
1/3 cup (80 ml) grated
Parmesan cheese
2 teaspoons (10 ml) butter
Directions
Cut; 1/2 inch (1.5 cm) slice off top of each tomato and discard.
Cut out core of each tomato; scoop out and discard seeds and' liquid.
Sprinkle insides of tomatoes lightly with salt.
Let tomatoes drain, inverted, on paper towel-lined wire rack, while proceeding with recipe.
Rinse spinach thoroughly in large basin of lukewarm water; drain.
Pinch off and discard stems.
Place spinach with water that clings to leaves in large saucepan over medium heat.
Steam covered until spinach is tender, about 5 minutes; drain.
Reserve.
Cook rice according to package directions until tender.
Transfer to medium bowl.
Reserve.
Heat 2 teaspoons (10 mL) of the oil in small skillet over medium-low heat; add pine nuts.
Saute until nuts are light brown, 30 to 45 seconds.
Transfer nuts immediately to paper towel-lined plate to drain.
Heat oven to 350°F (180°C).
Squeeze reserved spinach gently to remove excess moisture but do not squeeze very dry.
Process spinach in blender or food processor until coarsely chopped.
Add pine nuts; process 5 seconds.
Mince garlic; add to reserved rice.
Add spinach mixture, basil, 1/4 teaspoon (1 mL) salt, the pepper and remaining 1 tablespoon (15 mL) oil; stir to mix.
Stir in cheese.
Spoon rice mixture into tomatoes, mounding slightly.
Dot tops of rice filling with butter.
Place tomatoes in greased shallow casserole.
Bake just until tomatoes are tender but not soft, 15 to 20 minutes.
Cut out core of each tomato; scoop out and discard seeds and' liquid.
Sprinkle insides of tomatoes lightly with salt.
Let tomatoes drain, inverted, on paper towel-lined wire rack, while proceeding with recipe.
Rinse spinach thoroughly in large basin of lukewarm water; drain.
Pinch off and discard stems.
Place spinach with water that clings to leaves in large saucepan over medium heat.
Steam covered until spinach is tender, about 5 minutes; drain.
Reserve.
Cook rice according to package directions until tender.
Transfer to medium bowl.
Reserve.
Heat 2 teaspoons (10 mL) of the oil in small skillet over medium-low heat; add pine nuts.
Saute until nuts are light brown, 30 to 45 seconds.
Transfer nuts immediately to paper towel-lined plate to drain.
Heat oven to 350°F (180°C).
Squeeze reserved spinach gently to remove excess moisture but do not squeeze very dry.
Process spinach in blender or food processor until coarsely chopped.
Add pine nuts; process 5 seconds.
Mince garlic; add to reserved rice.
Add spinach mixture, basil, 1/4 teaspoon (1 mL) salt, the pepper and remaining 1 tablespoon (15 mL) oil; stir to mix.
Stir in cheese.
Spoon rice mixture into tomatoes, mounding slightly.
Dot tops of rice filling with butter.
Place tomatoes in greased shallow casserole.
Bake just until tomatoes are tender but not soft, 15 to 20 minutes.
