This is an easy side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked later.
Serves: 4 helpings
Cook Time: Prep - 25 minutes, Bake - 15-20 minutes
4 medium tomatoes
1/8 teaspon salt
1/2 cup choppes onion
3 tablespoons butter, divided
1-1/2 cups cooked rice
1/2 cup grated parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon garlic salt
Cut a thin slice off the top of each tomato. scoop out pulp, leaving 1/2 inch shells; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towel to drain.
In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid has evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in square baking dish. Bake, uncovered at 350 degrees for 15-20 minutes or until heated through.
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