These Roman style tomatoes are stuffed with rice, garlic, herbs and capers. Drizzled with extra virgin olive oil and baked to perfection. The potatoes help keep the tomatoes in place. A delicious appetizer or a tasty side dish, these tomatoes can be served hot or cold.
Stuffed Tomatoes
4 organic tomatoes 1 cup rice, cooked al dente 1 garlic clove 1 tablespoon basil 1 tablespoon parsley 1 tablespoon capers 2 potatoes, peeled and sliced salt and pepper olive oil
Wash tomatoes cut bottoms off, using a teaspoon remove pulp. In a food processor combine pulp, garlic, basil and parsley, blend well. Place pulp in a bowl add cooked rice, capers, salt and pepper. Fill each tomato with rice mixture, place tomato lids on. Peel and cut potatoes, arrange around tomatoes, this will help the tomatoes stay in place. Drizzle olive oil over tomatoes and potatoes. Bake at 375 degrees for 45 minutes.
Pane Farcito alla Mediterranea A wonderful appetizer filled with cream cheese, olive oil, salami, fresh vegetables, capers and basil. Use your favorite crusty loaf then hollow out and stuff with all these garden colors. Get creative and add what pleases your palate. This recipe travels well and will be the hit at your next party or picnic.
Mediterranean Stuffed Bread
1 long loaf of bread 2 packages cream cheese, 16 oz. room temperature 1 tablespoon olive oil 1/8 pound hard salami, diced 1/4 red bell pepper, diced 1/2 tomato, seeded and diced 3 scallions, chopped 2 teaspoons capers 1 tablespoon fresh basil salt and pepper
Cut bread to measure about 12 inches, carefully hollow out inside using a knife and then a fork to pull out bread. Using a mixer blend the cream cheese, then by hand combine all other ingredients to the cream cheese and gently mix. Stuff the bread, keep pressing the mixture down till your bread is filled. Refrigerate for 1 hour, then slice and serve.
