Monday, June 9, 2008

Tomato Rice Cups

Tomato Rice Cups
4 servings

4 medium tomatoes
1/8 teaspoon salt
1/2 cup chopped onion
3 tablespoons butter, divided
1 1/2 cups cooked rice
1/2 cup grated parmesan cheese
2 teaspoons parsley
1 teaspoon dried basil
1/2 teaspoon garlic salt

Cut a think slice off the top of each tomato. Scoop out pulp. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain. Saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid has evaporated. Remove from heat; sir in rice, cheese, parsley, basil and garlic salt. Stuff into tomato shells; dot with remaining butter. Place in baking dish. Bake uncovered, at 350° for 15-20 minutes. Enjoy!

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