Servings: 3 as a main dish; 6 as a side
Before roasting, stuff peak-season tomatoes with Mediterranean-style rice studded with pistachios, currants, and feta. The tomato vinaigrette salvages the tomato pulp. These tomatoes are delicious warm and at room temperature. And—if you can stand the wait—they’re even better after a night in the fridge. To serve, reheat them at 375°F until warmed through, about 12 minutes.
Use ripe yet firm tomatoes. Soft, overly ripe tomatoes are likely to fall apart during roasting. I suggest using 8-oz. tomatoes, but a couple of ounces smaller or bigger works fine.
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