Risotto Stuffed Tomatoes

Perfectly tasty way to use the abundant bounty of your garden (or balcony farm!!).
(serves 6)

6 large tomatoes
2 T. EVOO
1/2 sweet* onion (I love Walla Wallas*)
1 fennel bulb, cored and diced
2 cloves garlic, minced
1 t. chopped fresh marjoram
1/2 t. chopped fresh thyme
1 cup Arborio rice
1/2 cup white wine
3-4 cups hot veg. broth, as needed
Kosher* salt, and freshly* ground pepper, to taste
1/4 cup grated Parmesan cheese

Preheat oven to 375. Remove tops from tomatoes. Carefully scoop out juice, pulp, and seeds; puree and set aside. Place tomatoes in a greased oven-proof dish. Heat oil in a saucepan over med. heat. Add onions and fennel and cook until soft, 7-10 min. Stir in garlic and herbs and cook until fragrant, about 1 min. Pour rice into pan and stir to coat with oil. Continue stirring until rice edges are translucent and rice smells toasted, about 3 min. Deglaze with white wine and simmer til reduced. Add tomato puree and cook stirring constantly, until absorbed, one cup at a time, stirring constantly, until absorbed. Continue adding broth until rice is al dente, 15-20 min. Season with S&P, and stir in cheese. Fill each tomato with risotto. Bake, uncovered, for 10-15 min., til tomatoes are tender. Cool for 5 min. before serving.

"People are often unreasonable and self-centered. Forgive them anyway. If you are kind, people may accuse you of ulterior motives. Be kind anyway. If you are honest, people may cheat you. Be honest anyway. If you find happiness, people may be jealous. Be happy anyway. The good you do today may be forgotten tomorrow. Do good anyway. Give the world the best you have and it may never be enough. Give your best anyway. For you see, in the end, it is between you and God. It was never between you and them anyway."  ~ Mother Teresa

Have FUN today!!!!!

Love,

MM