Some left over savoury rice? Some huge tomatoes? What better combination for a summer lunch than stuffing one with the other. There was a blog some time ago with pictures and a delicious recipe which I shall have to investigate next time I get inspired.
So what did I do? Mixed the rice with the chopped up tomato insides, added some fresh herbs, pepper, balsamic vinegar, a little olive oil, and stuffed the mixture into the empty shells. I put on a topping of finely grated cheeses and breadcrumbs, bobbed it in the oven…
Now to put them to the test; I settle down outside to enjoy the tomates farcis with just a few lettuce leaves…
What a disappointment; tasteless wet tomatoes… the stuffing was OK but swamped by the feeble toms… I tried cooking them again and that did improve them a little but next time I shall make sure the tomatoes have plenty of flavour… it’s crucial, obviously!!
Lois Elsden 
Maybe cup of Italian bread crumbs too. May need one raw egg for extra moisture needed.
LikeLike
It was actually a bit of a disaster… yes, I think breadcrumbs not rice is a definite, and an egg too… but all that could have been forgiven if the tomatoes had had any flavour! Thanks for your suggestion, Carl!
LikeLike
Other than in something like a Bolognaise sauce, or home-made ‘baked’ beans, I really dislike cooked tomatoes. I don’t think they were created to be cooked! They are a sure way many hotels ruin an otherwise acceptable traditional Sunday breakfast. Substitute peppers for tomatoes and you have one of my favourite dishes.
LikeLike