Arborio stuffed tomatoes

You'll love this recipe from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate by Susan Spungen.

There are endless ways to enjoy tomatoes and our favorite today is this recipe for Sausage-Stuffed Tomatoes! The sausage is mixed with Arborio rice, seasoned to perfection, stuffed in a hollowed tomato and baked until the whole combination is absolutely mouth-watering. Serve as a side of the main event! click for the how to video. #tomatoes #dinnertime

These simple Rice Stuffed Tomatoes are delicious, beautiful, and so easy to make! Arborio rice is simmered in a flavorful vegetable broth with fresh herbs, then stuffed into juicy, vine-ripened tomatoes. This stuffed tomato recipe could be served as a healthy vegan/vegetarian entrée or main meal or as a hearty side dish. #vegetarian

These Italian style stuffed tomatoes are loaded with garlic, parsley, breadcrumbs, ricotta salata and pecorino cheese Great to make ahead for a party appetizer or side dish. #italianappetizer #italianrecipes #stuffedtomatoes #ricottasalata

Stuffed Peppers My Way | "Yum! I love these, and make them about 3 times each month!" #dinnerideas #dinnerrecipes #familydinnerideas #stuffedpeppers

Stuffed Tomatoes are the perfect meal when you want something a little different! They're full of Italian-inspired flavor, everyone will love these cheesy, easy tomatoes! #spendwithpennies #stuffedtomatoes #recipe #maindish #baked #cheesy

A full & flavourful stuffing. Thick saucy stuffed tomatoes. Rich tomato flavour which the arborio rice stuffing soaks up like a sponge. Feeds lots of people. Easier than it looks. Can make it in any oven - I made the above in a rickety outdoor gas oven!

I often serve these tomatoes at room temperature, and believe me, it’s a real relief to be able to serve a dish to which you have to do absolutely nothing while your guests are in your home, other than put it on a plate. That’s truly Everyday Italian cooking.

When I first moved to Ojai nearly 14 years ago, it wasn't for the food. I came for the scenery, the air, the good schools and a quieter place to raise my small children. Though I missed the myriad choices that were available to me in the city--the giant markets, the endless restaurants, the richly ethnic neighborhoods and fancy import shops--I figured I'd had my share of wonderful meals all over the world.But gradually I found compensations. The orange juice was great. I bought a crate of…

Shrimp étouffée, whose name literally translates to "smothered shrimp," is a Louisiana classic with many regional variations. Ours begins with a dark roux (butter and flour cooked together until brown and nutty), to which we add celery, green bell pepper and scallions. This "trinity" of aromatics builds layers of flavor for our creamy rice, seasoned with filé—an earthy, herbal spice ground from the dried leaves of the sassafras tree. Just before serving, we’re stirring in the shrimp itself…