Enchant your guests with these irresistible Stuffed Tomatoes, elevated to perfection with the rich, savory notes of Beano’s Olive Oil Submarine Dressing. Dive into the summer sensation and make every meal a celebration!
Ingredients:
- Beano’s Olive Oil Submarine Dressing
- 8 stem tomatoes
- 1 cup of jasmine rice
- 1 zucchini
- 3 cloves of garlic
- Salt and pepper, to taste
Directions:
- Preheat oven to 350 degrees.
- Cut the tops off the tomatoes and carefully scoop out the pulp, taking care not to pierce the tomato skin.
- In a food processor, add the zucchini, red onion, garlic cloves, and Beano’s Olive Oil Submarine Dressing. Blend until the mixture is finely chopped.
- In a mixing bowl, combine the food processor mixture with the cooked rice. Season with additional salt and pepper to taste, and mix well.
- Stuff each tomato with the filling, pressing down gently to ensure they are well packed.
- Place the stuffed tomatoes in a baking dish and drizzle with olive oil or your favorite dressing. Sprinkle the tops with a pinch of salt and pepper.
- Bake in the preheated oven for 50 minutes, or until the tomatoes are tender and the tops are golden.
- Let them cool for a few minutes before serving.
- Enjoy!
