Stuffed Tomatoes and Rice

4 large Tomatoes
3/4 C - 1 C bread crumbs (about 3 slices of toast)
3/4 C - 1 C cooked diced or shredded chicken
1 clove garlic (or about  1tsp. - 1/2 Tbl. powder)
1 tsp. dried basil (or about 1/4 C fresh)
1/4 C fresh grated Parmesan cheese
1/2 Tbl. onion powder (or fresh chopped equivalent)
3-4 Tbl. olive oil
1 Tbl. balsamic vinegar
salt and pepper to taste

Slice the tops of the tomatoes off, and hull out the insides - taking care not to pierce the sides.  Reserve the tomato insides for the rice part of the recipe!  In a separate bowl mix all other ingredients well.  Carefully fill the tomatoes with the mix, and sprinkle some more Parmesan over the top.  Place the stuffed tomatoes on a greased oven safe dish, and bake at 400 for 30 min.
Serve hot with the tomato rice listed below.

 

 

Tomato Rice

 

the insides of the 4 tomatoes mentioned above
2-3 Tbl. olive oil
3/4 C white rice
1 C water
1/2 small onion chopped (or powder)
1 clove garlic (or about 1 tsp. powder)
salt and pepper to taste

In a blender, puree the tomato insides well, and set aside.  In a large frying pan, heat the oil and sauté the onions and lightly brown the rice.  Add the puree and spices to the rice, cover and let simmer until rice is cooked (takes about 30 min.).  Stir occasionally, and add the water as needed.

(Recipes inspired by Sunny and Deb, photo courtesy of Pirijo Silver.)