Smothered Tomatoes and Rice
This is a variation on a recipe that my French grandmother used to make. It is relatively easy to make, warm and comforting to eat. This recipe feeds six to eight people, perfect for a large family dinner.
2 c. white rice, prepared according to instructions
2 tbsp. olive oil
8-10 roma tomatoes
1 lb. ground pork
1 tsp. pepper
1 tsp. salt
1 tbsp. oregano
1 tbsp. basil
10 oz. grated mozzarella cheese
2 oz. grated or shredded parmesan cheese
Cook the rice according to the directions. Spread it evenly in one extra large, or two large baking dishes. Drizzle the olive oil over the rice. Wash the tomatoes, cut off the tops, and hollow out the middles. Set the tomatoes in the rice so that they stand upright. I cut up the centers and add them to the rice.
In a large bowl, combine the pork, eggs, salt, pepper, oregano, basil, and mozzarella. When it is well mixed, spoon the mixture into the tomatoes, and when they are filled pile it on their tops. Sprinkle on the parmesan cheese, and bake the tomatoes in a three hundred and fifty degree oven for one hour. Allow the tomatoes and rice to cool for ten minutes before serving. Enjoy!