The highlight of the week! I'd found some gorgeous farm stand Romas--mainly intending them for BLTs--but had a few leftovers before leaving town and a fridge with some things that needed to be used. And isn't that where some of our favorite recipes come from?
What's to love: sweet Romas get hollowed out, the flesh chopped and mixed with leftover rice (or cook some), feta, and herbs. A hot oven does the rest, plus a drizzle of garlic olive oil and some cheeky Parm on top... These pretty babies are great for guests and festive enough for holidays--but also lowkey sufficient for a standard weeknight. Appetizer, side, or veggie main; it's your choice. Enjoy!
Notes: Rice is basmati. Balsamic glaze and garlic-infused olive oil are Trader Joe's.
STUFFED ROMA TOMATOES
Ingredients: 4 large Roma tomatoes, 1 1/2 cups prepared rice, 1/2 cup crumbled Feta cheese, 1 tbsp. chopped basil, 1 tbsp. chopped parlsey, sea salt, pepper, 2 tbsp. grated Parmesan cheese, garlic-infused olive oil, and balsamic glaze (optional).
1. Preheat and prep tomatoes: Preheat oven to 375* F. Slice each tomato in half lengthwise, then cut out the interior flesh using a pairing knife. Separate (out) the seeds, if you prefer, then chop the tomato you removed and add it to a bowl. You should now have 8 halves, with the centers hollowed out.
2. Make the filling: Add the rice, feta, basil, and parsley to the bowl. Mix, then season to taste with salt and pepper. Fill each tomato half well, without approximately 1/4-1/3 cup of filling. Place the halves into an 8 x 8-inch or 9-inch round baking dish. Evenly distribute 2 tbsp. of grated Parmesan cheese over the tops, then drizzle with garlic-infused olive oil.
3. Bake: Bake for 25 minutes or until the top of the filling is golden and sizzling. Serve with balsamic glaze and extra chopped herbs on the side.