YIELD: 24 servings
| 24 | tomatoes |
| 3 cups | mix of long grain and wild rice, cooked |
| 3 Tbsps. | garlic, chopped |
| 3 Tbsps. | onion, chopped |
| 1 cup | Parmesan cheese, grated |
| 3 tsps. | parsley, roughly chopped |
| ½ tsp. | salt |
| ¼ tsp. | black pepper |
| 1 Tbsp. | Italian seasoning |
| 1 cup | olive oil |
| 1 cup | basic red wine vinaigrette |
| 2 cups | mozzarella |
| for garnish | fresh basil or rosemary |
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Wash and core tomatoes
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Saute onions and garlic in olive oil, reserving the oil.
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Blend rice with garlic and onions, Parmesan cheese, parsley and seasonings.
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Stuff each tomato with blend, add ½ Tbsp. of vinaigrette inside, top with mozzarella.
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Oil pan with saved oil from garlic/onion sauté.
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Bake tomatoes for 20 minutes at 320°F or 10 minutes at 475°F in a pizza oven.
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Garnish with basil or rosemary.
Recipe submitted by Mark Sakowski