Tangy TOMATOES Baked w/ RICE

Tangy TOMATOES Baked w/ RICE

Table of Contents: VEGETABLES

3 large Roma tomatoes

½ tsp. salt plus extra for tomato shells

1 T. extra virgin olive oil

1 tsp. prepared mustard

2 T. brown sugar

2 large green onions

1 tsp. apple cider or white vinegar

¼ tsp. freshly ground black pepper

1 cup cooked, salted rice

1 egg, well-beaten

Paprika for garnish

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Lengthwise cut tomatoes into halves.  Scoop out the centers of the tomatoes into a small bowl.  Salt the tomato shells with the extra salt and set aside.

Add all remaining ingredients except paprika to the tomato pulp and mix very well.

Prepare a baking dish with spray oil.  Place the tomato shells in the dish; then evenly fill the tomato shells with the mixture.  Sprinkle a little paprika on the tops for color.

Bake at 350 degrees for 20 to 25 minutes.  Serves 3 to 6.

These are particularly great in the dead of winter when plain fresh sliced tomatoes are not at their best.  Husband, Joe, does not eat fresh sliced tomatoes, but he can wipeout a couple of these in a hurry.  They are very elegant to serve to be so easy to make.

A little tomato history excerpt for which I thank Texas A & M University.

0ne of the strangest things about the history of the tomato (Lycopersicon esculentum) is that, although American in origin, it was eaten in Europe, Central, and South America for many years while North Americans thought it was poisonous.  North Americans only grew tomato plants as ornamental garden plants and the tomatoes were often called "love apples."

Our word now is "tomato", but the name “tomati” was used by the Indians of Mexico, who have grown the plant for food since prehistoric times.

Not until after the Declaration of Independence do we find any record of the tomato as being grown for food by white men in this country. Thomas Jefferson, a remarkably progressive Virginia farmer as well as a statesman, grew it in 1781.  In 1789, a French refuge from Santo Domingo supposedly introduced tomatoes as edible to Philadelphians; and then in 1802 an Italian painter introduced edible tomatoes to residents of Salem, Massachusetts

Tomatoes were used as food in New Orleans as early as 1812, doubtless through the influence from French settlers there; but it was another 20 to 25 years before they were grown for food in the northeastern part of the country. Many people, now living, recall being told that tomatoes were poisonous!

From the Aggie Horticulture web site

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