Greek Stuffed Tomatoes with Rice

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  5 medium whole or 615g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Splendido Arborio Superfino Rice

  President's Choice

  ¼ cup dry or 51g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Parsley

  Raw

  1 tbsp or 4g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

Directions

1. Preheat the oven to 375 degrees F.
2. Cut the tops off the tomatoes and scoop out the flesh (setting it aside in a bowl), being careful not to pierce the bottoms. Season the insides with salt.
3. Purée the tomato flesh and any of the additional juices with the garlic in a small food processor. Set aside.
4. Finely dice the zucchini and onion. Cut potato into small wedges. Set aside.
5. In a large skillet, sauté the onion over medium-high heat in half of the olive oil until soft, 4 minutes. Add the zucchini and cook a few minutes longer, until the zucchini is just beginning to brown, 3 minutes. Stir in the rice and cook until pearly white and toasty, 2 minutes. Carefully pour in the tomato mixture and add the tomato paste. Simmer until just thickened, 2 minutes. Remove from the heat and season with salt and the parsley.
6. Arrange the tomatoes in a large casserole dish. Spoon the rice mixture into the tomatoes until just shy of full (you might have a little extra depending on the size of your tomatoes). Replace the tops and season generously with salt and pepper. Stick the potato wedges in between the tomatoes in the dish. Drizzle with the rest of the olive oil. Pour 1 cup water around the tomatoes. Bake in the oven for 1-2 hours, until the tomatoes are caramelized and the rice is al dente. Serve hot or at room temperature. Enjoy!

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