Clay's Kitchen : Tomato Recipes

Tomato Recipes

Risotto Stuffed Tomatoes

Recipe from: Nick Sundberg
Servings: 4

Serve these with steak or roasted chicken.

4 medium tomatoes
½ cup raw risotto
1½ tablespoons fresh basil, chopped
1 teaspoon garlic, minced
¼ cup olive oil
salt and pepper, to taste

Preheat the oven to 400°F.

Cut the tops off of the tomatoes. Cut about a ⅛ inch slice off of the bottom — It helps them stand up. Save the slices. Hollow out the tomatoes, saving the pulp. Pulse the pulp in a food processor. Strain the pulp to remove the seeds. Mix together the pulp, rice, basil, garlic, olive oil and seasonings. Stuff the mixture into the tomatoes. Top with the reserved slices. Bake for 50 to 60 minutes. Serve warm.

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