Servings: 4 servings
Ingredients
- 8-12 ripe cocktail or large cherry tomatoes
- 1 cup cooked rice or rice blend of your choice
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon good quality balsamic vinegar
Instructions
- Preheat the oven to 375°F. Cut the tops off the tomatoes and gently scoop out the flesh and juices, being careful not to pierce the bottoms. Reserve the tomato juice. If needed, trim a very thin slice from the bottom of each tomato so they sit flat. Cook the rice according to the package directions and let cool slightly. Spoon the rice mixture into the tomatoes and season with salt and pepper.
- Arrange the tomatoes on a lightly oiled baking sheet. Bake for about 20 minutes, until the tomatoes begin to soften and the skins start to wrinkle. Transfer to a serving plate and drizzle with extra virgin olive oil, balsamic vinegar, and a spoonful of the reserved tomato juice. Serve warm or at room temperature.
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