Stuffed Tomato Gratin

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

1. Wash and core tomatoes

2. Saute onions and garlic in olive oil, reserving the oil.

3. Blend rice with garlic and onions, Parmesan cheese, parsley and seasonings.

4. Stuff each tomato with blend, add ½ Tbsp. of vinaigrette inside, top with mozzarella.

5. Oil pan with saved oil from garlic/onion sauté.

6. Bake tomatoes for 20 minutes at 320°F or 10 minutes at 475°F in a pizza oven.

7. Garnish with basil or rosemary.
   Recipe submitted by Mark Sakowski