VeganMoFo: My Stuffed Tomato Recipe

I don't make up recipes often, but I made up this one, and it's quite yummy - if I do say so myself. Musty is crazy about it and wants me to serve it every night for the rest of eternity. Too bad I can't stuff my little cherry tomatoes!

Ingredients:
8 medium tomatoes

filling:
3/4 c basmati
3/4 c water
1/4 c chopped yellow onion
1 large garlic clove, minced
1/4 c chopped parsely
3 T-1/4 c fresh basil, chopped
1 tsp caper liquid
1/2 tsp dried oregano
1/4 tsp black pepper
1/2 tsp salt
1 tsp olive oil
1/2 c panko (or regular breadcrumbs. I use whole wheat panko)

2 tsp olive oil for drizzling

Slice off the top of the tomatoes. Use a melon baller to scoop out the insides. Set aside the pulp and the liquid, but try not to keep too many seeds. Turn the emptied tomatoes upside down on a couple of paper towels to drain.

Preheat your oven to 350.

Chop up the melon balls of tomato flesh into a coarse 1/2 inch dice. In a medium pot, combine the rice, water, tomato pulp and liquid, onion, garlic, parsley, basil, oregano, caper liquid, salt, pepper, and olive oil. Bring to a boil, cover and simmer until all the liquid is absorbed and the rice is cooked through (about 15 minutes). Remove from heat and stir in the panko.

Gently stuff the tomatoes with the filling. Arrange them in a cooking dish. Drizzle or spritz with a little olive oil. Cover with foil, cook for 15 minutes. Turn heat up to 375, remove foil, and cook 10 more minutes. Enjoy!

Hurry, try it before all the tomatoes are gone for the winter!