Rice-stuffed tomatoes, fragrant with herbs and glistening with oil, say summer in Italy to me. Other fillings are based on bread crumbs or ground meat (you could use the mixture for Meatballs from Sardinia, doubling the bread crumbs), but the fillings based on rice are my favorites. You can serve the tomatoes as a Side dish to roast chicken or baked fish, as a light supper, or as an antipasto.
In a large sauté pan, heat
Spoon the rice mixture into the tomatoes, dividing it evenly and filling each tomato about three-fourths full (the rice will expand). Place the tomatoes in the prepared dish. Cover with the reserved tomato tops. Pour the remaining
Remove from the oven and, if desired, drizzle with more olive oil, then let cool. Serve the tomatoes at room temperature.
Other vegetables can be stuffed with the same filling. To make stuffed bell peppers, cut the tops off 6 bell peppers and set the tops aside. Remove and discard the seeds and veins. Make the filling as directed, diluting
To make stuffed eggplants, cut 6 small globe eggplants (each
To make stuffed zucchini, cut 8 medium-sized zucchini in half lengthwise. Scoop out and discard the seeds from each half, then scoop out some of the pulp, leaving a shell
© 2004 Joyce Goldstein. All rights reserved.