Sage Derby Stuffed Tomatoes
Makes 8 servings.
- 1 cup Ilchester® Sage Derby cheese, cubed
- 8 slices (about 8 oz.) Ilchester® Sage Derby cheese
- 8 ripe medium-large tomatoes (approximately 2-3/4 lbs.) with stems
- 2 cups water
- 1/2 tsp. salt
- 1 cup American basmati rice
- Freshly ground pepper, to taste
Preheat oven to 350° F. Cut 1/3 inch off top of tomatoes. Save tops. Scoop out centers of tomatoes leaving shell intact. Transfer tomato filling to a blender. Process until very smooth. Set aside. In medium saucepan, bring water and 1/2 teaspoon salt to a boil. Add rice, lower heat, stir and cover. Cook 20 minutes until water is absorbed and rice is tender.
Transfer rice to a bowl. Add 1 cup tomato liquid, Sage Derby cubes, salt and black pepper. Mix well. Stuff tomatoes with rice mixture mounding high on top. Top each tomato with cheese slice. Place tomatoes in baking dish. Also place tomato tops in oven so they warm. Bake 12 to 15 minutes until tomatoes are soft and cheese is melted. Cover with tomato tops. Serve hot or warm.
*A great recipe 1-2-3: colorful, flavorful and unusual. Serve hot as a side dish or warm as part of a grand antipasto. In England, Sage Derby was commonly called “green cheese” and is much loved as a Christmas tradition.