Pine Nut Stuffed Basil Tomatoes
When you can find organic heirloom tomatoes, this recipe is a show-stopper!
1 cup pine nuts, toasted
1 3/4 cups chopped frsh basil
1/4 cup extra virgin olive oil
3 cups cooked brown rice
10 medium tomatoes
Salt and pepper
Toast the pine nuts on a baking sheet or in a cast iron pan in a preheated 325 degree oven until just golden. Toss the pine nuts, basil, and olive oil with the brown rice. Cut off and discard the tops of the tomatoes. Remove the pulp and seeds, then fill each tomato with the rice mixture.
In the summer, we suggest serving these SuperFoods stuffed tomatoes at room temperature. However, they’re just as good in the winter when heated through. Just place the stuffed tomatoes in a 450-degree oven for another 10-15 minutes. Keep an eye on them, as the amount of liquid in the tomato can vary, creating different cooking times. Pull them out and serve when the tomato flesh is slightly wrinkled and you can see heat coming out from the rice.
Why We Love It
Tomatoes can sometimes be a challenge. If you can’t get them farm-fresh, or at the wrong time of year, they can lack flavor. However, roasting tomatoes is a simple, calorie-free way to concentrate their flavor. Sprinkling on a little coarse salt before serving makes for a nice addition.