Tomatoes Stuffed with Rice, Herbs, & Cheese

Tomatoes Stuffed with Rice, Herbs, & Cheese

Adapted from Yotam Ottolenghi

Ingredients:

• 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

Instructions:

1. 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. 
2. 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. 
3. 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. 
4. 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