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Stuffed Tomatoes

April 11, 2024

One of the best things about summer is fresh tomatoes. Along with biting into one of these juicy treats fresh off the vine, there are so many things you can do with them. They are loaded with vitamins C, A and K, minerals potassium, manganese and magnesium, as well as phytonutrients. Researchers have studied isolated lycopene and beta-carotene, but are now learning that the array of nutrients found in whole foods including tomatoes, work together for health. A recent study in the Journal of Nutrition showed that consuming tomato paste made from whole tomatoes (including the peels) improved absorption of lycopene by 75% and beta-carotene by 41% over consuming tomato paste made without peels. If we want good health, we need to do what mother nature intended and eat whole foods. This recipe makes a quick and easy light meal if you have leftover brown rice, and it works equally well with quinoa.

Stuffed Tomatoes

 

 
Preheat oven to 350. Cut tops off of
5 tomatoes, scoop out pulp, chop pulp and put in a bowl. Sprinkle inside of tomatoes with sea salt and invert on paper towel. In bowl with pulp combine:
1 clove garlic, minced
1 c. cooked brown rice
1 T. parmesian cheese
10-12 fresh basil leaves, chopped
sea salt and pepper to taste
Stuff tomatoes with rice mixture, place in a 2 qt. glass casserole with lid. Sprinkle with sea salt, pepper, and paprika. Bake covered 25 min. Sprinkle tops of tomatoes with
1 tsp. shredded mozzarella , if desired.
Serve on bed of fresh greens.

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