The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999

Baked Stuffed Tomatoes with Rice and Herbs (Tomates Rellenos de la Senora Chita Ponce)
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
6 firm, ripe beefsteak tomatoes 4 tablespoons butter or 2 tablespoons olive oil and 2 tablespoons butter 1/2 cup finely chopped onion
2 large cloves garlic, finely minced 2-1/2 cups cooked long-grain rice (1 cup raw) 5 tablespoons finely minced fresh parsley
5 large basil leaves, finely minced 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried salt and freshly ground black pepper, to taste
3/4 cup water 2 basil leaves 1/2 cup freshly grated Parmesan cheese



1 Preheat the oven to 350 F (175C). Generously butter a glass or enameled baking dish just large enough to hold the tomatoes snugly.
2 Cut a thin slice off the stem end of each tomato, and reserve. Holding each tomato upside down in the palm of your hand, discard as much of the seeds as posible with your finger. Using a small spoon, scoop out the pulp. Coarsely chop the pulp and reserved tomato tops; set aside. Sprinkle the scooped-out tomatoes with salt and place upside down on a plate to drain.
3 Heat 2 tablespoons of the butter in a saucepan over medium heat. Add the onion, and saute about 3 minutes. Add the garlic, and cook until translucent but not brown, 1 minute more. Add 1 cup of the tomato pulp, the rice, and minced herbs. Simmer, stirring, until the rice absorbs most of the juices, 4 to 5 minutes. Season generously with salt and black pepper.
4 Mix the remaining tomato pulp with the water; add the basil leaves, salt, and black pepper. Puree in a blender until smooth.
5 Fill the tomatoes with the herbed rice, sprinkle with cheese, and place in prepared pan. Pour pureed sauce around the tomatoes, and dot with the remaining 2 tablespoons butter. Bake 20 to 25 minutes, or until the cheese is nicely browned.

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