Karen's Puttanesca Stuffed Rice Tomatoes

Name: Karen's Puttanesca Stuffed Rice Tomatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 whole anchovy filet (minced (from canned)); 1 whole anchovy filet (minced (from canned)); 1 tablespoon fresh basil (very finely chopped (chiffonade) ); 1 tablespoon fresh basil (very finely chopped (chiffonade) ); 1 tablespoon Basil Pesto; 1 tablespoon capers; 2 pinches hot chili flakes; 2 teaspoons extra virgin olive oil; 1/8 teaspoon teaspoon freshly cracked black pepper; 1 teaspoon fresh garlic (minced or finely grated); 4 medium herb sprigs; 1/2 cup sliced olives*; 2 tablespoons onions (diced; sweet like Vadalia); 4 medium perfectly ripe tomatoes; 1 cup cooked white rice* see recipe (long-grain); 1 cup cooked white rice* see recipe (long-grain); 1 cup cooked white rice* see recipe (long-grain); 1/8 teaspoon sea salt; 2 tablespoons tomato juice ((reserved form the tomatoes)); 1/3 cup diced tomatoes ((from the tomato tops))

Cook: 15 min

Prep: 15 min

Ready: 130 min

Servings: 4 servings

Calories: 243.68

Ingredients

1 4 medium perfectly ripe tomatoes
2 1 cup cooked white rice* see recipe (long-grain)
3 1 cup cooked white rice* see recipe (long-grain)
4 1 cup cooked white rice* see recipe (long-grain)
5 2 teaspoons extra virgin olive oil
6 2 tablespoons onions (diced; sweet like Vadalia)
7 1 teaspoon fresh garlic (minced or finely grated)
8 1/3 cup diced tomatoes ((from the tomato tops))
9 1/2 cup sliced olives*
10 1 tablespoon capers
11 1 whole anchovy filet (minced (from canned))
12 1 whole anchovy filet (minced (from canned))
13 2 pinches hot chili flakes
14 1/8 teaspoon sea salt
15 1/8 teaspoon teaspoon freshly cracked black pepper
16 2 tablespoons tomato juice ((reserved form the tomatoes))
17 1 tablespoon fresh basil (very finely chopped (chiffonade) )
18 1 tablespoon fresh basil (very finely chopped (chiffonade) )
19 1 tablespoon Basil Pesto
20 4 medium herb sprigs

Directions

1
Cook rice (see recipe below.) Use when warm to grab the flavors.
2
Cut tops off tops of tomatoes - save tops. Scoop out tomato meat, juice and seeds - add to a bowl; reserve.
3
Sprinkle insides of tomatoes with kosher salt, invert on a paper towel.Dice tomato meat from the "tops" discarding the core.

Nutrition per serving

243.68 Calories

40.97g Carbs

5.43g Protein

6.73g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts sesame

Karen's Puttanesca Stuffed Rice Tomatoes

Directions

Nutrition per serving

Tags

Allergens