By now, all of you must have already opened your Christmas presents, the wrapping paper has finally been discarded (or folded up depending on your personality), and the new kitchen gifts have been taken for test run several times.
As for me, I still have the wrapping paper strewn about, but, I did take my kitchen presents for a test drive. My present was this magnificent food chopper. It was given to me from a very observant person who had noticed that my chopper was a little long in the tooth.
Okay, my old chopper was really long in the tooth.
I don’t mind telling you that I absolutely LOVE my new chopper. The cuisineart brand choppers are known to last for years to come.
I didn’t realize what I have been missing all this time until I took the new food chopper for a spin (intentional pun!)
My new chopper’s maiden voyage was to make tomato sauce out of the insides of vine ripened tomatoes. The pulp was processed faster than the speed of lightening. I hadn’t even taken my finger off the chop button and the tomato pulp had already turned into sauce.
So, why did I scoop out and pulp the insides of a few vine ripened tomatoes?
Simple! I wanted to turn them into stuffed tomatoes.
Look at the difference between the old one (left) and the new one (right)! I think I should keep my old chopper around just as a keepsake.
Now, let us dive into this stuffed tomato recipe. It is so simple and tasty, but, don’t take my word for it. Try it for yourself and you will see what I mean.
The tomatoes I used are of the Tasti-Lee brand. When I went into the grocery store last week, I noticed this tomatoes were marked as, “New Item”. Now, anytime Tomato varities are marked as “New”, I take it as a sign meant just for me!! I give in to temptation and throw a few boxes into my shopping cart!
These tomatoes are vine-ripened naturally and infused with extra lycopene. At least, that is what Tasti-Lee proclaims on their website. All I cared to know was how they tasted.
I am happy to report that they tasted really good! They were very soft and semi-sweet. They also tend to cook a little faster than Roma tomatoes which make them ideal for stuffing.
Do you ever find yourself creating fancy or colorful dishes just to get the picky eaters to eat their vegetables?
To get some members of my family to eat broccoli, I have to use this stuffed tomato recipe. That gets them half interested. It is the cheese that they are really attracted to.
For my recipe, I used Basmati rice because it is the only rice I know. However, you can make it using any rice. I hear Jasmine rice would work great for this recipe.
What did your family get you for Christmas? And how was the gift’s maiden voyage?
How to make Stuffed Tomatoes