When Dry Farmed Early Girls come to market, I am in tomato heaven. This recipe would of course work with any other delicious tomato, so feel free to use the tomato of your choice - just make sure it's at the peak of summer sweetness.

INGREDIENTS thanks to Canal House Vol 1 by Christopher Hirsheimer and Melissa Hamilton

  • a dozen Dry Farmed Early Girls, or 8 medium tomatoes
  • 6 tablespoons Carnaroli or Arborio rice
  • handful parsley leaves, finely chopped
  • 2 cloves garlic, minced
  • 6 tablespoons extra virgin olive oil
  • sea salt

Preheat oven to 400.

Slice of 1/4 off the bottom of each tomato, and set bottoms aside. Carefully scrape out tomato flesh into a medium mixing bowl and place the hollow tomato cups on a baking tray or dish.

Break up the tomato flesh with the back of a spoon. Mix in rice, parsley, garlic, and 4 tablespoons olive oil. Season generously with salt and pepper. Scoop rice/tomato mixture back into the tomato cups and cover them with the reserved tomato bottoms. Drizzle olive oil over the tomatoes.

Bake in the hot oven for 40-50 minutes or until rice is tender and cooked through.

Serve at room temp with a leafy green salad on the side. Enjoy!

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