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| Tomatoes Filled with Seafood and Rice Salad |
| In late summer, when tomatoes are at their best and most beautiful and simple cool food hits the spot, stuffed tomatoes are a natural. Instead of the rice and seafood, you could use pasta tossed with pesto as a filling. |
Origin: Italian
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Ingredients:
4 large ripe but firm tomatoes
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 tablespoon COLAVITA White Balsamic Vinegar or lemon juice
1 cup cooked rice or leftover risotto
1 cup cooked seafood (steamed mussels, boiled shrimp, grilled fish ) cut into 1/2" dice
1/2 cup (packed) coarsely chopped celery leaves
Kosher salt
Freshly ground black pepper
Chopped fresh herbs such as mint, basil or Italian parsley leaves, or combination (optional)
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Preparation:
1. Core the tomatoes. Scoop out the pulp and seeds, leaving 1/4 to 1/2 inch flesh attached to the skin, to support the tomato after stuffing. Discard the seeds and dice the pulp fine. Measure 1/2 cup of the pulp and place in a large mixing bowl. 2. Add the olive oil and vinegar. Beat until blended. Add the rice, seafood and celery leaves. Toss to coat with the dressing. Season to taste with salt, pepper and herbs, if using. Bring the filling to room temperature. 3. Spoon the filling into the tomatoes and serve. Makes 4 servings
Per Serving: 189 Calories (37.4% from fat); 8g Fat (1g Sat, 5g Mono, 1g Poly); 10g Protein; 20g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 334mg Sodium. Food Exchanges: 1 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Cooks Note: These tomatoes are put together quickly, so it is best to wait until just before serving to assemble otherwise the filling and tomatoes could become soggy.
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