Baked Stuffed Tomatoes

Rice-stuffed tomatoes are quite easy to make. I made this version with a sun-dried tomato risotto, which I then stuffed inside Brandywine tomatoes. The tomatoes were paired with a vegetable sauce made from the insides of the tomatoes, lemon juice, and a few additional vegetable such as carrots, corn, peas and onions. The sauce was placed at the bottom of the baking pan to help keep the tomatoes from burning.

I topped the tomatoes with a Parmesan shortbread crust and baked them for a few minutes before serving. The result is a fairly light meal with a nice contrast of texture from the crusty top and the creaminess of the rice filling.