Rice and Herb Roma Tomatoes

August 27, 2013

These juicy herb and rice stuffed roma tomatoes were the highlight of my week. Not only did I cheer after my first bite, but made them twice in one week. I was having my in-laws over for a nice Friday night dinner at home. We love to try new restaurants around the Scottsdale area, but there is something so personal and quaint about spending an evening at home instead. They loved the dinner. I cooked cinnamon roasted sweet potatoes, spinach and sun-dried tomato stuffed chicken and these delicious rice fulled tomatoes. There is nothing quite like feeling the confidence in a dish/recipe that you can cook when hosting. This recipe is just that. The recipe was found out of the cook book, Power foods. I hope you enjoy!

6-10 roma tomatoes
3/4 cup brown rice
3/4 cup white wine
parmesan cheese
2 tablespoons fresh basil
2 tablespoons fresh scallions
salt and pepper to taste

Carefully slice the bottom of each tomato; just enough so the tomato can stand on its own. Then slice the top of the tomato and start to scoop out the insides and place them in a bowl (melon scoop or small spoon works). The last two tomatoes you will add the fillings to a seperate bowl. Add the herbs and rice to the larger filling and mix together. Fill them back into each tomato, proportionally to one another. Add your parmesan cheese on top. Pour the white wine in the smaller mixture and stir together. Place that mixture at the bottom of your baking dish under the tomatoes. Cook on 375 degrees for approximately 45 minutes-1 hour.