STUFFED TOMATOES

• 4 Medium size tomatoes
• 1/2 cup Black Japonica Rice
• 1/2 cup water
• 1/3 cup Parsley chopped
• 4 Brussel Sprouts
• 4 cloves of Garlic minced
• 1 medium Shallot minced
• 1/2 tsp Black Pepper
• 1/2 tsp Sea Salt
• 1/4 cup Extra Virgin Olive Oil

4 tablespoons Extra Virgin Olive Oil Boil Brussel sprouts in salted water for 5 minutes.   Remove and let cool.  Chop into small pieces and add to a skillet with 4 tablespoons of oil, 2 cloves of Garlic, salt, and pepper.  Stir for 4 minutes under medium heat.  Stir frequently, we want the garlic fragrant.

Cut the tops off of the tomatoes off, about 1/4 of the way down and save.  This will be the cap for cooking and presentation.  Scoop out the insides of tomatoes and put in a small pot.  Do not pierce the skin and leave 1/4 in thickness to the wall.

Mash tomato plum with a fork until smooth.  Add in minced garlic and shallots and mix.  Add in Brussel sprouts.  Add water and rice.  Sir rice frequently over medium heat cook for 15 minutes, or until rice is fairly tender but no mush.  It will cook more in the oven later.  If it becomes dry add in small amounts of water. Once the rice is tender add in olive oil and mix thoroughly.  Stir in parsley and let the rice rest for 3 minutes with no heat.

Put the tomatoes in a cooking tray just big enough to hold them upright but not squeezing them.  Fill with rice mixture.  Drizzle with oil and a little salt.  Cap with the tomato top.  Bake at 375 degrees for 15 minutes.

Modified from recipe in the September 21, 2019 Saturday WSJ paper.  Melissa Hamilton and Christopher Hirsheimer, Canal House Sation Rstaurant Milford, NJ.