Servings: 4

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Tomato-Stuffed Tomatoes


1 cup Marinated Dried Tomatoes, drained and chopped
6 medium tomatoes
1 tablespoon cooking oil
2 Shallots, peeled and sliced
1 clove garlic, minced
1/2 cup cooked rice
1 tablespoon fresh basil or chives, chopped or 1 teaspoon dried basil or chives crushed
1 teaspoon fresh rosemary, chopped, or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese


Cut a thin slice from tops of fresh tomatoes. Scoop out pulp and seeds. Discard seeds and chop pulp. Reserve tomato shells.

In small skillet, heat oil. Saute shallots and garlic 2 minutes. Stir in rice, herbs, chopped marinated and fresh tomatoes, salt, and pepper until well mixed. Spoon mixture equally into each tomato shell. Place in shallow baking pan. Sprinkle Parmesan cheese over tops of tomatoes. Bake uncovered in a 400F oven for 10-15 minutes, or just till tomatoes begin to wilt.

Source: Frieda’s Inc.