Rice-stuffed tomatoes, a Lidia recipe, is something I try to make at least once a summer. The tomatoes were from Cole's Farm Stand. The original recipe calls for Arborio rice, which I love. This time I used frozen steamed brown rice. It just needed to be microwaved, and it was ready to go.
Rice Stuffed Tomatoes-Ingredients-
4 medium tomatoes (about 2 ½ pounds), ripe but firm
1/2 cup shredded mozzarella
3 tablespoons chopped fresh basil
Salt and pepper to taste
Preheat oven to 375 degrees F.
Prepare the rice according to the box instructions.
Cut a 1/2-inch slice from the top of each tomato and set aside.
Scoop out the pulp and seeds with a teaspoon and drop into a strainer set over a bowl.
Press on the pulp in the strainer to squeeze out as much liquid as possible.
Reserve the liquid and discard the pulp in the strainer.
Toss the rice, mozzarella, 1/2 cup of Parmesan, and the basil together in a small bowl. Taste and season with salt and pepper.
Gently stuff the tomatoes with the rice mixture, dividing it evenly.
Top each tomato with the reserved slices.
Using some of the remaining oil, brush a baking dish that fits the tomatoes comfortably.
Set the stuffed tomatoes in the dish.
Add the strained liquid from the tomatoes and, if necessary, pour in enough water to come about ¼ inch up the sides of the tomatoes.
Drizzle the remaining oil over the tomatoes and sprinkle them with the remaining 1 tablespoon grated cheese.
Cover the dish loosely with aluminum foil and bake for 15 minutes.
Uncover the dish and bake until the tomatoes are very tender and the tops are lightly browned, about 10 minutes.
Remove tomatoes from the oven and let rest for a few minutes.
Carefully transfer the tomatoes to a serving platter or individual plates.
Swirl the juices in the pan to incorporate the oil, then spoon the pan juices over and around the tomatoes.
The tomatoes are best when served warm, with some of the pan juices drizzled over each serving.
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