Tomatoes and zucchini are summer favorites for backyard gardeners to grow. And non-gardeners are lucky to get some of the bounty.
If you find yourself awash with the two garden goodies, this recipe fits the bill for them. It also makes great use of any homegrown fresh herbs.
You can save time by using cooked rice or even cooked orzo (you’ll need about 3 to 4 cups cooked) in the stuffing and bake the tomatoes until they are softened and the stuffing is heated through.
Stuffed Tomatoes
Makes: 10. Preparation time: 30 minutes. Total time: 1 hour, 30 minutes.
2 cups long-grain rice
10 large, firm, ripe tomatoes
1/2 pound any size tomatoes
Boiling water
Salt and freshly ground black pepper to taste
1/2 cup cold water
3 tablespoons olive oil, divided
1 medium onion, peeled, finely chopped
2 small zucchini, washed, finely diced
4 green onions, washed, sliced
1/2 cup chopped fresh parsley
1 small bunch fresh basil, washed and chopped
Preheat the oven to 375 degrees.
Rinse the rice under cold water; set aside.
Slice off the stalk end of each tomato, and set aside. You’ll use them as lids later. Cut away the central ribs and seeds, and scoop them out. Set aside. Finely chop the remainder of the scooped-out flesh, and put in a bowl with the rice.