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–+ servings
Wild RIce Stuffed Tomatoes
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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 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.
  • 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 start to soften and wrinkle. Top with extra-virgin olive oil, balsamic vinegar and the reserved tomato juice. Serve the stuffed tomatoes warm or at room temperature.
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