Sunday, October 3, 2010

Herb and Rice Stuffed Tomatoes

Here's an easy lunch or supper dish that uses the large tomatoes that are available during the local harvest.  Combine with your favourite garden herbs, shredded cheese and leftover cooked rice.


1 cup
250 ml
Rice, brown, cooked
4 large
4 large
Tomatoes (or 8 medium)
1
1
Garlic, clove, minced
1 cup
250 ml
Cheddar cheese, old, shredded
1 Tbsp
15 ml
Olive oil, extra virgin, cold pressed
2 Tbsp
30 ml
Parsley, fresh, minced
2 tsp
10 ml
Rosemary, fresh, minced (or other herb like lavender)
1 Tbsp
15 ml
Sage, fresh, minced
1/4 tsp
1.25 ml
Salt, sea
¼
1.25 ml
Pepper, black, freshly ground


I used an assortment of Black Krim, yellow, red beef steak and plum tomatoes depending on what was ripe and had to be used.  We grew a lot of tomatoes this year.


Heirloom Black Krim tomato above and below.  There were a lot of different types of tomatoes planted close together so these varieties may be cross pollinated.


METHOD:
1. Cut tomatoes in half.  Scoop out pulp around seeds.  Reserve/freeze for another use.  I use it in soups and stews.



2.  Combine the cooked rice, minced garlic, grated cheese, olive oil, minced fresh herbs, salt and black pepper. Below I have a combination of fresh lavender and rosemary.  I used sage as well.  You can use what you have on hand.




3.  Stuff the tomatoes with the mixture.



4.  Arrange tomatoes in a oven proof dish and bake uncovered @ 350 degrees for 45 min-1hour. 


NOTE:  
This is enough stuffing for 2 large tomatoes or 4 medium.  Double or triple recipe as desired.
The longer baking time will make the rice and cheese a bit crispy.  You can also cover and bake if you want a softer end product.

Nutrition Facts (per ¼ recipe - 250 g serving)

Calories
230
Total Fat (g)
14
Saturated Fat (g)
7
Cholesterol (mg)
30
Carbohydrate (g)
19
Fibre (g)
3
Sugar (g)
5
Protein (g)
10
%Daily Values
Sodium (330 mg)
14
Calcium
25
Iron
6
Vitamin A
2
Vitamin C
40

My next cooking class is Meal from Oaxaca (Mexico) on Saturday October 16th.  You can learn how to make healthy Mexican recipes while having fun and socializing over fine food.  This class suits those who want to follow a gluten free, heart healthy and/or diabetic diet. 

1 comment:

alex trumpe said...

Such an awesome blog! :-) I love it -- great post! That recipe looks fantastic!

Alex

Psst: Come check out my charity blog:
http://www.idealcharity.blogspot.com/
Please become a follower! ;-) (check out the contest)