SUMMER TOMATOES
- THURSDAY MORNING:
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Coffee is good and the sun is shining. I've been up since early, read some blogs and posted some comments wile I listen to the news, I laugh a bit, the news make me laugh, it always amazed me how the news manipulate the public opinion. We believed everything they said are fact, must of us don't know the different between facts and opinion. News casters have a created way to state the facts, so... you'll hear, want they want you to hear. And unbelievable they think they represent the public opinion. In a way they do, but a manipulated public opinion.
So far not heartaches today, lately that is the first thing I do when I get up, check for headaches, I may get then later on, but when they start in the morning I know I won't make it through the day, because they get worse before they get better. Well enough with that, I want to give you the best of me.
I have mobility today at 9AM. I don't know yet what kind of day this will be, it is to early for that.
The hurricane season has started, I pray and I hope nothing serious come our way. The weather Chanel is talking about a Tropical Storm name Delila, I hope is nothing serious and end at sea.
Summer Tomatoes
I know a lots of my friend have grown tomatoes, and what to do with then.
summer tomatoes are great just to eat as a fruit, they are not like those winter tomatoes we buy at the supper.
But here is one different way to make a good used of tomatoes.
Tomatoes Stuffed with Rice
1 cup rice
6 ripe but firm large tomatoes
4 tablespoons olive oil,
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves (the basil give it that Italian taste)
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
Cook the rice. Drain, Rinse the rice under cold running water and Set aside.Preheat the oven to 350 degrees F.
Cut a 1/2-inch off the top of each tomato; save the tomato tops. Scoop out the seeds, save the pulp, and juice of each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
Oil the bottom of the baking pan with olive oil. Place the tomatoes in the prepared dish.
Add the rice to the tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
Spoon the rice mixture into the hollowed tomatoes.
Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices in top of the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature. Try it, is a wonderful and tasty recipes.
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