STUFFED TOMATOES

If you love tomatoes like I do, you will make this dish often. When shopping for the tomatoes buy large tomatoes that are ripe but still firm. These tomatoes can be served as the entree for a lighter meal or as a side with broiled chicken or a steak off the grill.

Ingredients:

1 cup of basmati brown rice or a short grain white rice
6 tomatoes
1/2 cup chopped black olives
1/4 cup chopped roasted red pepper
1 shallot chopped
1 garlic clove chopped
5 tbl olive oil
3 tbl fresh chopped basil
2 tbl fresh chopped italian parsley
1/2 cup grated parmesan cheese
salt and fresh ground pepper

Cook the rice per package directions and set aside to cool.

Preheat oven to 350 degrees

Cut a slice off the top of each tomato and save the tops. Scoop out all the seeds and pulp from the tomatoes and save about a 1/2 cup in a bowl. Toss the rice with the tomato seeds and pulp. Add shallot, garlic, olives, peppers, basil, parsley, parmesan cheese, 3 tbl olive oil and salt and pepper to taste. Mix it well.

Pour remaining 2 tbl olive oil in the bottom of a 8 x 8 inch baking pan. Place the tomatoes into the pan. Spoon the rice mixture into the tomatoes. Drizzle with a little olive oil. Replace the tops onto the tomatoes. Bake until the tomatoes are cooked and rice is hot about 20 minutes.

I know my sister Nancy will make these NOW!!!!!...no one LOVES tomatoes like she does.....
ENJOY!