Stuffed Tomatoes Pavarotti

Delicious new recipe alert!

Luciano Pavarotti harks from Emilia-Romagna, home of Parmigiano Reggiano and Modena Balsamico. Plus, these stuffed tomatoes are so molto buoni you will want to belt out an operatic aria.

(Serves five, because they fit nicely in an 8x8" baking dish.)

Stuffed Tomatoes Pavarotti

Makes 5 servings

5 large tomatoes

4 tablespoons extra virgin olive oil, divided

1 yellow or sweet onion, finely chopped

2 cloves garlic, minced

1 cup 20-minute whole grain brown rice

1 teaspoon salt, divided

1 teaspoon sugar

8 ounces cremini or baby bella mushrooms, chopped

6 ounces marinated artichoke hearts, chopped

1 cup grated parmesan cheese, divided

2 tablespoons capers

1/4 cup balsamic vinegar

1/4 cup chopped, and 12 whole leaves, fresh basil, divided

Heat oven to 350°F.

Slice tops off tomatoes, scoop out insides to form five "bowls." Discard, repurpose, or compost removed pulp and seeds. Invert bowls on plate or paper towels to drain.

In large heavy skillet, heat 2 tablespoons oil over medium-high heat. Add onions, garlic, rice, 1/2 teaspoon salt, sugar, cook till onions are softened and rice is lightly toasted, 4 to 5 minutes. Add mushrooms, cook another 3 minutes till softened.

To skillet, add 2 cups water, artichokes. Reduce heat and simmer uncovered till rice is almost done but still has a bite to it, about 20 minutes.

To large bowl, add skillet mixture, 2/3 cup parmesan, capers, vinegar, 2 tablespoons olive oil, 1/4 cup chopped basil.

In 8 x 8-inch baking dish arrange tomato bowls, stuff. Sprinkle all with 1/3 cup parmesan. Bake 25 minutes. Garnish with fresh basil leaves (2 each) and serve immediately.

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