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Italian Stuffed Tomatoes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Amount Measure Ingredient -- Preparation Method
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1 C. precooked rice
4 Oz. process cheese food (1 c.) -- grated
2 Tbsp. olive oil
1/2 Clove garlic -- chopped
6 Large tomatoes
1/4 Tsp. salt
2 Tbsp. olive oil
Grease 8 x 8 x 2-inch baking dish. Heat in skillet the
olive oil and cook garlic until lightly browned. Stir cheese,
oil and garlic into rice. Rinse and remove stems from tomatoes.
Cut 1/4-inch slice from each tomato and set aside. With
sharp knife cut down around inside of tomatoes, being careful
not to cut through bottom. Spoon out 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 in prepared baking dish. Pour 2 tablespoons olive oil
over tomatoes. Bake at 375 degrees 20 to 25 minutes. Garnish with
water cress. Makes 6 servings.
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