Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Amount Measure Ingredient -- Preparation Method
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6 Large firm tomatoes
1 C. precooked rice
1 C. grated process cheese (7 oz.)
1/2 Clove garlic -- chopped
2 Tbsp. olive oil
1/8 Tsp. salt
2 Tbsp. olive oil
Thoroughly grease 8 x 8 x 2-inch baking dish. Heat in
skillet 2 tablespoons olive oil. Add and cook until light
brown chopped garlic. Stir cheese, oil and garlic into rice.
Set aside. Rinse and remove stem ends from tomatoes. Cut 1/4
inch slice from top of each tomato and set aside. With a sharp
knife, cut down around inside tomatoes being careful not to cut
through bottom. With a spoon scoop out center pulp. Sieve
tomato pulp and set aside liquid. Sprinkle each tomato with
salt. Lightly fill tomatoes with rice-cheese mixture. Sprinkle
1 tablespoon tomato liquid over each. Replace tops of tomatoes.
Place tomatoes into prepared pan. Pour remaining olive oil
over tomatoes. Bake at 375 degrees for 20 to 25 minutes. Garnish
with watercress.
Variation:
Stuffed Oranges: Stuff oranges like tomatoes, but
omitting the rice and ground meat. Use only bread crumbs,
ground with butter or oleo, egg, parsley and salt, pepper and
some grated cheese. Bake at 350 degrees for about 1 hour.
