October 3, 2011

Stuffed Tomatoes

Tasty Side Dishes

Prep time:

15 minutes

Bake Time:

15 minutes

“Grandma sometimes served these colorful stuffed tomatoes as a main dish for her friends at lunch, but they were usually a side dish at dinner with Grandpa. ”

Ingredients

Serves 4

4 large beefsteak tomatoes
2 tablespoons butter
2 slices Canadian bacon, chopped
4 green onions, trimmed and chopped
2 tablespoons pine nuts
1 clove garlic, crushed
1/2 cup long-grain rice, cooked and drained
1 tablespoon chopped fresh tarragon
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions

1
Preheat oven to 400F. Slice the tops from the tomatoes and set aside. Scoop the flesh into a bowl. Discard the seeds and excess juice. Turn the flesh onto a cutting board and finely chop. Drain the tomato shells upside down on paper towels.
2
Melt the butter in a large skillet. Add the bacon, onions, pine nuts and garlic. Saute for 3 to 4 minutes. Add the tomato flesh to the mixture. Saute for 2 minutes longer. Stir in the rice, tarragon and vinegar. Add the salt and pepper.`
3
Place the tomato shells on a baking sheet. Spoon the rice mixture into the tomato shells and replace the tops. Bake until the tomatoes are cooked but still holding their shape, 15 to 18 minutes. Serve hot.

Variations(0)

Make My Own Version

Reviews(0)

Grandma's Secret Tip

Grandma easily adapted this recipe for red bell peppers: She cut the tops from 4 red peppers and deseeded them. Then she used the filling above to stuff them, replaced the tops and baked until softened, about 1 hour.

Serving Suggestion

A delicious accompaniment for grilled or broiled steaks. Complete the meal with crescent dinner rolls and butter.

Everyday Cooking My Way

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