A refreshingly delicious and colorful summertime
side dish with great presentation!
Stuffed Tomato Mediterranean
- 8 large fresh California tomatoes
1/2 cup sliced green onion
2 1/2 tablespoons lemon juice
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1 teaspoon finely chopped garlic
1 teaspooon salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
3 cups cooked rice*
1/3 cup raisins, soaked in boiling water for 20 minutes and drained
- Cut slice from stem end of California
tomatoes. Scoop out center with spoon; reserve. Remove seeds
and turn California tomatoes cut side down on paper towel to
drain.
- Meanwhile, seed and chop reserved centers.
Combine chopped California tomatoes and next 6 ingredients. Stir
in oil, rice, and raisins. Stuff California tomatoes with rice
mixture.
Makes 8 servings.
*According to the USA Rice Federation,
1 cup uncooked long grain rice cooked in 2 cups liquid for 18
to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe and photograph provided courtesy
of the California Tomato Commission.
