Tomatoes and zucchini are summer favorites for backyard gardeners to grow. And non-gardeners are lucky to get some of the bounty.
If you find yourself awash with the two garden goodies, this recipe fits the bill. It also makes great use of any homegrown fresh herbs.
You can save time by using cooked rice or even cooked orzo (you’ll need about 3 to 4 cups cooked) in the stuffing and bake the tomatoes until they are softened and the stuffing is heated through.
STUFFED TOMATOES
2 cups long grain rice
10 large, firm ripe tomatoes
½ lb. any size tomatoes
Salt and freshly ground black pepper to taste
½ cup cold water
3 tbsp. olive oil, divided
1 medium onion, peeled, finely chopped
2 small zucchini, washed, ends removed, finely diced
4 green onions, washed, ends removed, sliced
½ cup chopped fresh parsley
1 small bunch fresh basil, washed, chopped
Preheat the oven to 375 degrees.
Rinse the rice under cold water; set aside.
Slice off the stalk end of each large tomato, and set aside. Cut away the central ribs and seeds, and scoop them out. Set aside the scooped-out flesh of 4 tomatoes. Finely chop the remainder of the scooped-out flesh, and put in a bowl with the rice.
Put the hollow tomatoes upside down on a cooking rack over a baking dish to catch any excess juice. Take the extra ½ pound tomatoes and drop in boiling water for about 1 minute to loosen their skins. Remove from the water and remove the skins. Put the skinned tomatoes with the reserved scooped-out flesh of the 4 large tomatoes in a food processor. Puree, season with salt and pepper to taste and add the cold water. Set the puree aside.
In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and saute until soft, about 3 minutes. Add the zucchini, and saute 2 minutes. Add the sauteed mixture to the rice. Stir in the green onions, parsley, basil and 1 tablespoon of the olive oil.
Pour the tomato sauce in the bottom of a 9-by-13-inch baking dish. Season the inside of the tomatoes with salt and pepper, and gently pack the stuffing so the tomatoes are three-quarters full. Cover with their lids and place in a 9-by-13-inch baking dish so they fit snugly. Put any remaining stuffing in a baking dish, cover and bake with the tomatoes. Bake, uncovered, for about 1 hour or until the rice is tender. Baste several times with the tomato sauce on the bottom. Remove from the oven, and let cool before serving.
Makes 10 tomatoes, about five servings.
Adapted from Season: A Year of Great Tastes (DK Publishing, $25).