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Stuffed Tomato Gratin

Tara Fitzpatrick

May 1, 2008

1 Min Read
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TARA FITZPATRICK

YIELD: 24 servings

24

tomatoes

3 cups

mix of long grain and wild rice, cooked

3 Tbsps.

garlic, chopped

3 Tbsps.

onion, chopped

1 cup

Parmesan cheese, grated

3 tsps.

parsley, roughly chopped

½ tsp.

salt

¼ tsp.

black pepper

1 Tbsp.

Italian seasoning

1 cup

olive oil

1 cup

basic red wine vinaigrette

2 cups

mozzarella

for garnish

fresh basil or rosemary

  1. Wash and core tomatoes

  2. Saute onions and garlic in olive oil, reserving the oil.

  3. Blend rice with garlic and onions, Parmesan cheese, parsley and seasonings.

  4. Stuff each tomato with blend, add ½ Tbsp. of vinaigrette inside, top with mozzarella.

  5. Oil pan with saved oil from garlic/onion sauté.

  6. Bake tomatoes for 20 minutes at 320°F or 10 minutes at 475°F in a pizza oven.

  7. Garnish with basil or rosemary.
    Recipe submitted by Mark Sakowski

About the Author

Tara Fitzpatrick

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.

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