Karen's Puttanesca Rice Stuffed Tomatoes
Epicurean delight! Stuffed tomatoes with flavorful rice salad, olives, onions, capers, and fresh herbs—perfect for summer picnics or light lunches. Serve cold or at room temperature.
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Cooking tools:
- Fine-mesh sieve
- Microplane
- Paring knife
- Cutting board
- Chef's knife
- Saute pan
- Stove
- Saucepan
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Paper towel
- Refrigerator
- Airtight container
- Serving platter
Ingredients
- 4 medium perfectly ripe tomatoes
- 1 cup cooked white rice* see recipe (long-grain)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons onions (diced; sweet like Vadalia)
- 1 teaspoon fresh garlic (minced or finely grated)
- 1/3 cup diced tomatoes ((from the tomato tops))
- 1/2 cup sliced olives*
- 1 tablespoon capers
- 1 whole anchovy filet (minced (from canned))
- 2 pinches hot chili flakes
- 1/8 teaspoon sea salt
- 1/8 teaspoon teaspoon freshly cracked black pepper
- 2 tablespoons tomato juice ((reserved form the tomatoes))
- 1 tablespoon fresh basil (very finely chopped (chiffonade) )
- 1 tablespoon Basil Pesto
- 4 medium herb sprigs
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