Tomatoes Stuffed with Rice, Herbs, & Cheese
Adapted from Yotam Ottolenghi
- 4 medium tomatoes (ripe, but still firm)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 12 black olives, pitted and chopped
- 2 tbsp olive oil
- 1/2 cup cooked rice
- 4 tbsp chopped mixed herbs (like mint, parsley, basil, or oregano, or a mix)
- Salt and pepper
- 2-3 oz fresh goat cheese, crumbled
- Preheat the oven to 325 degrees F. Trim off about 3/8 inch from the top of each tomato and discard. Use a little spoon or a melon baller to remove the seeds and most of the flesh, leaving a clean shell. Lightly salt the inside of the tomatoes and place upside down in a colander to drain off some moisture.
- Meanwhile, put the onion, garlic, olives, and 1 tablespoon of the oil in a medium pan and cook on low heat for 5-6 minutes, to soften the onion completely. Remove from the heat and stir in the rice, herbs, and some pepper. Taste, and add salt if you’d like. Gently fold in the goat cheese.
- Wipe the insides of the tomatoes with a paper towel, then fill them up with the stuffing, pressing down very gently as you go. You want a nice dome of stuffing on top.
- Place the tomatoes in a greased oven proof dish and drizzle lightly with the remaining oil. Bake for 35-45 minutes, or until the tomatoes soften. Serve hot or warm.
Not Included in Large Real Food Boxes: Olive Oil, Salt, Pepper