Risotto-Stuffed Tomatoes Recipe

directions

Preheat the oven to 400 degrees F.

Cut the tops off of the tomatoes. Cut about a 1/8" slice off of the bottom (helps them stand up). Save the slices. Hollow out the tomatoes, saving the pulp.

Pulse the pulp in a food processor. Strain the pulp to remove the seeds. Mix together the pulp, rice, basil, garlic, olive oil and seasonings.

Stuff the mixture into the tomatoes. Top with the reserved slices. Bake for 50-60 minutes. Serve warm.

nutrition data

231 calories, 14 grams fat, 24 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.

reviews & comments

Guest Foodie REVIEW:
March 18, 2008

I was shocked at how great this recipe was. The risotto cooked perfectly and the tomatoes browned in the oven giving them a wonderful taste. Instead of medium tomotoes, I used large tomatoes and a few extra plum tomatoes because I had them lying around. I cooked both the plum and large tomatoes in teh same glassware for the same amount of time and they turned out great. I did however cut back in the amount of olive oil I put in the mixture and to be honest I am glad I didn't put the 1/4 cup. I put in about 1/8 cup (for 4 servings) and there was still extra oil at the bottom of the dish after everything was cooked. I would recommend for those health conscience (or high fat conscience) to cut back on the olive oil. That much oil really isn't needed. This is definately a recipe worth trying. Delicilous.

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