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TOMATOES STUFFED TOMATOES (COOKED)


Serving Size: 15

Ingredients

15 whole Tomatoes
1 cup Rice
1/4 cup Fresh Parsley -- chopped
2 Tablespoons Fresh Basil -- chopped
2 Tablespoons Fresh Oregano -- chopped
2 Tablespoons Garlic -- minced
1/4 cup Parmesan Cheese -- grated
Salt And Pepper -- to taste
 

Directions:

[1) Scoop out tomatoes and save pulp.

[2) Cook Rice with all remaining ingredients, adding also the tomato pulp and juice.

[3) Stuff tomato shells, and bake at 350°F for 15 minutes
 

 

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 TOMATO RECIPES >>>  |  Baked Tomatoes with Orzo  |  Cheddar Stuffed Tomatoes  |  Crunchy Baked Tomatoes  |  Devilled Tomatoes (1875)  |  Fried Green Tomatoes  |  Fried Tomatoes, Ginger Parsley  |  Grilled Tomatoes  |  Rustic Jersey Tomato Tart  |  Stuffed & Cooked Tomato  |  Stuffed Tomatoes  |  Stewed Tomatoes  |  Tomato Casserole  |  Tomato Pie  |  Tomato Potato Casserole  |  Tomatoes with Eggplant  |  Tomato Fritters (1896)  |  Tomatoes Stuffed with Snow Peas 

 

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