Categories: Vegetables

Ingredients

• 4 medium tomatoes
• 1/8 tsp. salt
• 1/2 cup chopped onion
• 3 Tbsp. butter, divided
• 1 1/2 cups cooked rice
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. minced fresh parsley
• 1 Tbsp. minced fresh basil or 1 tsp. dried basil
• 1/2 tsp. garlic salt

Directions

1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2 inch shells; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
2. In a small skillet, sauté onion in 2 Tbsp. butter until tender. Add reserved tomato pulp; cook until most of the liquid has evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
3. Stuff into tomato shells; dot with remaining

4. butter. Place in a greased 9-inch square baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through.

Email to a friend | Print this recipe | Back