Stuffed Tomatoes

August is the peak of tomato season, and there's nothing quite like sinking my teeth into a juicy, sun-ripened slice. Today, I'm sharing a recipe that celebrates this summer staple: a delicious tomato-based dish from Lida Bastianich. To give this classic a lighter twist for warmer weather, I've swapped out Arborio rice for Jasamti, resulting in a refreshing and flavorful meal perfect for a hot summer night.

Here is the link to the original recipe. Click Here.

Here is my version of the recipe making just 2 Stuffed Tomatoes.

Ingredients-

3/4 tsp kosher salt

1 Bay Leaf

1/3  cup of Jasmati Rice

2 tbsps extra virgin olive oil

2 firm ripe tomatoes

1/3 cup fresh mozzarella cut into small cubes

1 oz Prosciutto cut into small pieces

1/4 cup parmigiano cheese

4 fresh basil leaves chopped

1/4 tsp dried oregano

Method-

Preheat oven to 400 degrees F. 

In a small pot, bring to boil 1 cup water with 1/4 teaspoon salt and the bay leaves. 

Stir in the rice and 1 tablespoon of the olive oil. 

Bring to a simmer and cook, uncovered, until rice is al dente and liquid is almost all gone, about 10 minutes. 

Scrape into a bowl to cool.

Slice the tops off the tomatoes, reserving the tops. 

Scoop out the inner flesh of the tomatoes with a spoon, leaving a thick shell. 

As you work, put the flesh in a strainer set over a bowl to collect the juices. 

Once all of the tomatoes are scooped out, season the insides of the tomatoes with 1/4 teaspoon of the salt.

Chop the tomato flesh and put in the bowl with the rice. 

To the bowl, add the mozzarella, Prosciutto, 1/4 cup of the grated cheese, basil,  oregano, and 1/4 tsp salt. Toss to combine.

Pour reserved tomato juices into the bottom of a baking dish. 

Evenly divide stuffing in tomatoes. 

Arrange cut-off tomato tops in the baking dish and place a stuffed tomato on each top. 

Depending on the size of your tomatoes, you may have a little leftover stuffing. 

If so, roll it into “meatballs” and place into the spaces in the baking dish. 

Drizzle tomatoes with remaining tablespoon of olive oil and sprinkle tops with remaining grated cheese. 

Bake until tomatoes are soft and juicy and stuffing is browned on top, about 20 to 25 minutes.