With the RIDICULOUSLY mouth-watering tomato harvest at hand, we thought you might enjoy this mini tutorial on how to make stuffed tomatoes! (Especially if you've not made them before!)
Note: For this recipe tutorial, we have not provided a filling recipe for you. You can literally use ANYTHING savory that will fit into a tomato, and rice (as pictured) is an easy go-to option if you have it on hand.
- 8 delicious island tomatoes*
- approximately 2 cups of filling of your choice
- cheese to add to the top
- parsley for garnish
* Of course during late summer, we hope you'd have delicious island tomatoes on hand, but any tomato will work!
- Preheat your oven to 350 degrees Fahrenheit.
- Cut a thin sliver off the bottom of your tomatoes. This is simply so that they will sit flat on the plate when you're finished, rather than wobbling over on their sides(!!).
- Cut off the tops of your tomatoes. (Note: These AND the tomato seeds in step #3 can be tossed into a blended salad dressing or a nice cold gazpacho!)
- Scoop out the seeds, being careful to leave the base intact. The easiest way to do this is to cut a circle with a super-sharp knife, then a grapefruit spoon for scooping.
- Add your filling to the inside. We love rice, pâté, or ANY delicious food that can easily fit in a tomato. Let it be easy AND delicious, friends!
- Place the filled tomatoes in a glass baking dish, add cheese to the tops of each tomato, and bake in your pre-heated oven for 20-25 minutes.
- Add your garnish, and ENJOY!