We're finally getting tomatoes from our garden and although not as many as last year, we still have enough to have "everything tomato" for the rest of the season. —inpatskitchen
4 as a side
medium yellow onion, diced
red bell pepper, seeded and diced
clove minced garlic
peeled, seeded and diced fresh tomatoes
Chicken or vegetable broth
butter, divided 2/1
finely grated parmesan plus more for serving
In This Recipe
Heat the olive oil in a medium sauce pan. Add the diced onion, bell pepper and garlic and sauté until the vegetables soften but don't brown. Stir in the tomatoes and salt and continue cooking until the tomatoes start to break up.
Off the heat, measure the amount you have in cups and then add enough broth to total 4 cups.
Puree the mixture in a blender or with an immersion blender. Keep warm on the stove.
In another pan, melt 2 tablespoons of butter, add the rice and stir to coat the grains thoroughly. Over medium heat add about 2 ladles of the tomato mixture and stir frequently until the rice almost absorbs the liquid. Continue to add the tomato mixture a ladle at a time, stirring frequently until all the liquid has been absorbed into the rice. This will take about 20 minutes.
Stir in the remaining tablespoon of butter and the 1/2 cup of parmesan. Serve warm garnishing each serving with a little grated parmesan
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!