Roast Tomatoes With Rice

Source: The Working Family's Cookbook

Use scooped-out tomato cups for your vegetables in this clever dish.

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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes

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4 large firm ripe tomatoes
1 medium zucchini, cut in 1/4-inch dice
1 small clove garlic, finely chopped
1 tbsp. olive oil
2 tbsp. finely chopped basil, or 2 tspn. dried combined with 2 tbsp. finely chopped parsley
1/4 cup long grain rice
extra virgin olive oil
Lemon wedges, for garnish

Heat oven to 375 degrees. Lightly oil a 9-inch square baking dish.

Slice the tops off the tomatoes, about 1/2-inch down, and reserve. With a spoon, scoop out the seeds and pulp, leaving the walls of the tomato intact. Turn the tomatoes upside down and allow to drain while preparing the rest of the ingredients.

In a medium skillet, heat the oil over medium heat. Add the zucchini and garlic and saute just for 1 minute until heated through, but still crisp. Stir in the basil and remove the pan from the heat.

In a small saucepan of boiling salted water, cook the rice for 6 to 8 minutes, until very al dente. Drain the rice and add to the zucchini. Season the mixture with salt and pepper to taste. Spoon the mixture into the tomatoes. Put the tomatoes into the pan. Drizzle a teaspoon of the extra-virgin olive oil over the top of each tomato and cover with the reserved tops. Add about 1/4-inch of water to the pan. Bake the tomatoes for 15 to 20 minutes until rice is cooked. Serve the tomatoes hot, warm or cold.

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