Stuffed Tomatoes
(updated on Feb 13, 2008)
Healthy, easy and tasty.
8 Ontario greenhouse beefsteak tomatoes
½ Cup uncooked rice
½ Cup dry lentils, rinsed
1 Cup boiling water
3 Tbsp butter
1 Onion, diced
1 Tsp dried mint
2 Tbsp olive oil
2 Cloves garlic, crushed
Salt and pepper to taste
Place lentils and rice in a pot, and pour boiling water over top. Cover and simmer for 15 minutes.
Melt butter in a skillet over medium heat. Add onion and sauté until browned. Add mint and stir. Add lentil and rice mixture. Add salt and pepper. Stir until mixed.
Cut the tops off the tomatoes and scoop out pulp and seeds (keep them – you will need them). Fill the tomato shells with the lentil/rice mixture. Stand tomatoes in a casserole dish.
Mash the reserved tomato pulp and seeds. Add garlic and oil and mix together well. Drizzle over and around the tomatoes in casserole dish. Place the tomato tops back on top of the stuffed tomatoes.
Bake at 400 F for 25 minutes
8 Ontario greenhouse beefsteak tomatoes
½ Cup uncooked rice
½ Cup dry lentils, rinsed
1 Cup boiling water
3 Tbsp butter
1 Onion, diced
1 Tsp dried mint
2 Tbsp olive oil
2 Cloves garlic, crushed
Salt and pepper to taste
Place lentils and rice in a pot, and pour boiling water over top. Cover and simmer for 15 minutes.
Melt butter in a skillet over medium heat. Add onion and sauté until browned. Add mint and stir. Add lentil and rice mixture. Add salt and pepper. Stir until mixed.
Cut the tops off the tomatoes and scoop out pulp and seeds (keep them – you will need them). Fill the tomato shells with the lentil/rice mixture. Stand tomatoes in a casserole dish.
Mash the reserved tomato pulp and seeds. Add garlic and oil and mix together well. Drizzle over and around the tomatoes in casserole dish. Place the tomato tops back on top of the stuffed tomatoes.
Bake at 400 F for 25 minutes
