TOMATOES are in season. Here’s a delicious side for grilled meats or fish, or a main dish for a vegetarian meal. We tried it Friday evening. Made an attractive presentation!
- 1/4 cup brown rice
- 8 large plum tomatoes
- salt and pepper
- 2 tablespoons chopped fresh basil (plus a little more for garnish)
- 2 tablespoons minced shallots
- 2 teaspoons grated parmesan cheese
- 1 teaspoon olive oil
- 1/4 cup dry white wine or chicken broth
Bring a small saucepan of water to boil. Add rice, stir, return to boil for 10 minutes. Drain.
Cut a thin slice from the bottom of each tomato so it can stand upright. Trim 1/8 inch from the top and scoop out the inside (flesh, seeds, juice). Place contents of 6 into a small bowl. Place contents of remaining 2 into a separate small bowl.
Add to the contents of the first bowl (the one with the pulp from 6 tomatoes) salt, basil, shallots and the cooked rice. Mix well.
Stand tomatoes in a small baking dish. Sprinkle each with a pinch of salt. Fill the tomatoes with the mixture. Sprinkle lightly with Parmesan cheese.
Into the other bowl (the one with the contents of just 2 tomatoes), add the wine or broth. Stir. Pour into bottom of baking dish. Drizzle olive oil sparingly across tops of tomatoes.
Bake 45 to 60 minutes in a 375-degree oven, until tops are golden brown.
Garnish with some additional chopped basil, if you have some.
Adapted from a recipe shared by friends at the local cooking shop.