View Recipe

My Store: Store Details (change)

Baked Stuffed Tomatoes With Rice, Saffron, And Peas

DIRECTIONS

Preheat the oven to 375°F. Butter a shallow ovenproof dish large enough to hold 12 tomatoes.
Rinse the tomatoes, and cut them in half horizontally. Cut a thin slice off the bottom of each tomato so it will sit flat. Squeeze or scoop out the seeds and pulp, leaving a shell.
Melt the butter in a skillet, and sauté the onions over medium heat until they are translucent, about 5 minutes. Do not let them brown. Add the rice and sauté over low heat for 2 minutes to coat with butter; do not brown. Add the chablis and saffron, and cook for 3 minutes, stirring constantly. Then add the chicken stock and bring to a boil. Cover, and cook until the rice has absorbed all the liquid, about 30 minutes. Allow the mixture to cool about 5 minutes. Season with salt, pepper, and cayenne. Fold in the frozen peas, pimiento, and parsley.
Stuff the tomatoes with the rice mixture, and arrange them in the prepared baking dish. Bake for 15 minutes, or until the rice is hot and the tomatoes have softened slightly.