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.