Sunday, June 13, 2010
A Classy Tomato
Stuffing a vegetable with tasty ingredients is a surefire way to win over your guests.
Recently, I made a handful of Stuffed Tomatoes. The result was totally delish.
Unfortunately, I had no guests at the time. Just The Husband. But he totally dug the tomatoes. Hopefully that counts for something.
I really need to throw a dinner party…. It’s been awhile.
I guess ever since having a bun in my oven, the desire to entertain friends and loved ones hasn’t overcome my always-tired and hungry and very nauseous self. Truth be told, the Jersey Girl has been all about Mission Organization in anticipation of my little guy - or gal. I keep having dreams it’s a boy because I am convinced that God wants me to be surrounded by testosterone and professional sports on my TV 24-7.
I would love a little boy.
I would love a little girl.
Seriously, I would love anything. Come one, come all. Just, no cats please.
I really hope the Jersey Baby digs my food and that he/she is super duper healthy. And loves really good music. That’s a must.
So this recipe is courtesy of Giada De Laurentiis. I’ve been cooking up a lot of her dishes lately.
The baby craves Eye-talian. And Mexican. And ice cream. (This is what I say when I eat copious amounts of items such as salsa or ravioli or Breyer’s chocolate chip.)
I’ve made a French-style stuffed tomato many a time. I dig Giada’s style, which features rice and tons of fresh herbs.
The tomatoes are really easy to make, and you can do them up ahead and then just bake in the oven before din din time.
The most time-consuming part is scooping out the insides of the tomatoes. If you don’t have the knack for that, my advice is: Use a teaspoon, take it slow and take out little scoops of the tomato insides so that you don’t mistakenly pierce entirely through the tomato in one big giant stabbing.
Does that make sense?
Anyhoo, enjoy the recipe!
Tomatoes Stuffed with Rice
From “Everyday Italian”
By Giada De Laurentiis
1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
Preheat the oven to 350 degrees F.
Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.