THE SL KITCHEN
JUNE 2017 / SOUTHERNLIVING.COM
128Stuffed Tomatoes
with Pesto Rice
Hull the tomatoes as gently as possible.
If you break the skin, they will over-soften
while baking and could fall apart.ACTIVE 25 MIN. - TOTAL 40 MIN.
SERVES 4|8 (6-oz.) tomatoes(^3) ⁄ 4 tsp. kosher salt, divided
2 Tbsp. salted butter
2 cups chopped yellow onion
5 oz. baby spinach
1 (8.8-oz.) pouch microwavable
long-grain white rice (such as
Uncle Ben’s Ready Rice)
(^1) ⁄ 2 cup chopped fresh basil
(^1) ⁄ 2 cup refrigerated pesto
(such as Buitoni), divided
1 1 ⁄ 2 oz. pecorino Romano cheese,
shaved (about^3 ⁄ 4 cup)
- Preheat oven to 350°F, with oven rack
6 to 9 inches from top. Cut about^1 ⁄ 2 inch
off tops of tomatoes; discard tops. Cut
a small (^1 ⁄^8 -inch) slice off bottoms of
tomatoes so they will sit flat in baking
dish. Carefully scoop out tomato pulp,
using a serrated tomato corer or melon
baller, leaving a^1 ⁄ 2 -inch shell intact.
Sprinkle shells with^1 ⁄ 4 teaspoon of the
salt. Place pulp in a wire-mesh strainer
over a bowl; press to remove^1 ⁄ 3 cup tomato
juice. Reserve juice; discard pulp.- Melt butter in a large skillet over
medium-high. Add onion to skillet; cook,
stirring occasionally, until starting to soften,
about 4 minutes. Add spinach to skillet;
cover and cook until wilted, 2 to 3 minutes.
Add rice and reserved^1 ⁄ 3 cup tomato
juice to skillet; cook until warmed through,
about 1 minute. Remove from heat. Stir in
basil,^1 ⁄ 3 cup of the pesto, and remaining
(^1) ⁄ 2 teaspoon salt. Divide mixture evenly
among tomato shells. Place shells in an
11- x 7-inch baking dish.
- Bake in preheated oven until tomatoes
are tender, about 15 minutes. Top with
cheese and remaining pesto.
TIP
Serve these tasty
stuffed tomatoes
alongside a salad
or steamed green
beans for a light
vegetarian dinner.
Or try them as
a side dish with
grilled seafood,
steak, or chicken.
They also make
a great potluck
dish for summer
cookouts.