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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.


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).

Serves 3-4.

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.

#Stuffed Roma Tomatoes #Stuffed Roma Tomatoes by the KITCHETTE #stuffed roma tomatoes recipe #recipe for stuffed roma tomatoes


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