These stuffed tomatoes are everything you could want in a late summer meal…. fresh, filling, healthy. They are easily adaptable too! Think of Stuffed Tomatoes as you would Stuffed Peppers… they work basically the same way! I wanted to go full-out Italian so I stuffed these with the same type things I would use if I were making a nice bowl of summer pasta!
Italian Stuffed Tomatoes
- 4 – 6 large vine ripened tomatoes
- 1 cup rice
- 1/2 cup frozen (defrosted/drained) spinach
- 1/2 cup ricotta
- 1/4 cup pesto (garlic pesto if you have it)
- 2 – 3 cloves garlic (if you are using a basil pesto – with garlic pesto: omit)
- 1/4 cup parmesan
- 2 Tablespoons Parsley
- 2 Tablespoons Basil (or about a dozen fresh leaves)
- 1 Tablespoon Oregeno
- Salt & Pepper to Taste
Prepare rice according to package directions. Cool rice a little bit, then mix in all of the rest of your ingredients (except tomatoes). Cut the tops off of your tomatoes & scoop out the insides (put them aside – they are perfect for making soup/salsa/juice/sauce). Stuff your mixture into the tomatoes, top with some mozzarella or fresh grated parmesan & place them in a lbaking/casserole dish. Bake at 350 for about 45 minutes
And I leave you with this, Today’s Question of the Day… what foods do you like stuffed (chicken, mushrooms, pepper, etc) and what do you like to stuff them with!?