27795 Stuffed Tomatoes with Rice and Shrimp 40 20 4 Tue Oct 06 03:04:23 -0700 2009 Tue Oct 06 03:05:17 -0700 2009 Medium Italian User http://www.chow.com/recipes/27795 Tue, 06 Oct 2009 10:05:17 GMT This is Italian Comfort Food! Stuff your tomatoes with rice and either shrimp, veggies or meat for a delicious antipasta, side dish or just for lunch!

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  • Wash your tomatoes & slice off the tops, with a spoon, hollow out the flesh of the the tomato being careful not to pierce the cup you are making.
  • Save the pulp & juice, pass through a food mill or give it a turn in the food processor, blender, etc.
  • In a small pot, brown 1 clove of garlic in a glug of olive oil.
  • Remove & discard.
  • Then on low heat, slowly sauté your onion until it is translucent–approximately 10 minutes.
  • Add in your rice & sauté for 1 minute, then raise heat & add tomato pulp.
  • Season with salt & pepper.
  • Bring to a low simmer for a minute or two. Remove from heat and add in herbs.
  • NOTE: If you are using a different rice other than long grain white rice, you will need to par-cook the rice first, for example brown rice, wild rice, etc. Also this is where you can be creative. Incorporate shrimp with the onions or a little ground veal or sausage if you like also veggies work great too.

  • Spoon mixture into cups of tomatoes and replace the tops of the tomatoes.
  • Bake in a casserole dish with a little olive oil rubbed on the bottom at 375 F/ 190 C for 20-30 minutes.
  • When the rice is cooked and the tomatoes have started to split it’s done. Serve hot warm or cold with a drizzle good olive oil atop.
    • ]]>     http://www.chow.com LaTavolaMarche 51 Side Dish 4 ripe round tomatoes (about the size of a tennis ball)

    ]]>     4 tablespoons of rice

    ]]>     1/4 yellow onion, chopped

    ]]>     clove of garlic, skin removed

    ]]>     herbs of your choice, I use basil or parsley

    ]]>     olive oil

    ]]>     salt

    ]]>     pepper

    ]]>     580 italian 32075 stuffed tomatoes