Stuffed Tomato Mediterranean
A delicious and colorful summertime side dish with great presentation.
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.