Mark Sakowski Executive Chef, Residence DiningLouisiana State University Baton Rouge, LA “There's enough garlic in the Stuffed Tomato Gratin that the whole building fills with its aroma when we make them for lunch. We make the rice ahead of time. Then we mix the rice with onions, Parmesan cheese, parsley and Italian seasonings and stuff the tomatoes. “About 15 to 20 minutes before service, we put them in our pizza oven and the tomatoes start to break down. At the last minute, we throw on ...

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