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 Wash and core tomatoes Saute onions and garlic in olive oil, reserving the oil. Blend rice with garlic and onions, Parmesan cheese, ...

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