Baked Stuffed Tomatoes
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F. Cut the tops off the tomatoes and scoop out the flesh and juice, being careful not to pierce the bottoms. Save the tomato juice and set aside. If the tomatoes don’t stand upright, cut a sliver of the skin off of the bottom.
  2. Cook the rice according to the package directions. Let it cool. Spoon the rice mixture into the tomatoes. Season with salt and pepper. Place the tomatoes on a baking sheet coated with olive oil. Bake the tomatoes in the oven for 20 minutes or until the tomatoes skins are starting to wrinkle. Top with extra-virgin olive oil, balsamic vinegar and the tomato juice. Serve warm or at room temperature.