Author Notes
This recipe, like many, came from necessity. My mother had tomatoes that were threatening to be over-ripen and needed to be used immediately. I took the tomatoes and other quick cooking items from the fridge and made this excruciatingly simple dish. —Daneka Hillery
Ingredients
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4
Ripe tomatoes
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2 cups
Cooked rice (your favorite kind)
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3 tablespoons
Olive Oil
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2 pinches
Salt and Pepper (to taste)
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4 tablespoons
Feta Cheese
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2 sprigs
Thyme
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1 sprig
Rosemary
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2
Slices of bacon (optional)
Directions
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Hollow out the tomatoes and squeeze a little of the seeds out.
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Rub the tomatoes with olive oil and salt and pepper the outside of the fruit.
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Put a little more than half of the herbs and your salt and pepper in the bottom of the tomatoes.
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Add the cooked rice to the tomatoes and top with the feta cheese.
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Bake on 350° F for about 30 minutes or until it is as tender and juicy as you would like.
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Brown the bacon and garnish the tomatoes with the rest of the fresh herbs and crispy bacon bits.
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