This is something great to do with extra tomatoes from the garden! Use this wonderful side-dish with any meal.
4 large firm tomatoes
2 tbsp extra virgin olive oil
1/2 cup onion, diced
2 cups cooked brown rice
1/3 tsp allspice
Sea salt and pepper to taste
Pre-heat oven to 350 degrees.
Soak brown rice a day ahead of time. To do this, put the amount of brown rice that you plan on cooking in a large bowl and cover with enough hot filtered water plus a little fresh lemon juice or raw cider vinegar, and let stand for 24 hours at room temperature. After soaking, drain the rice and rinse well with filtered water. Cook brown rice with twice as much filtered water; this means that for 2 cups of cooked rice, you would boil 2 cups of fresh filtered water and add 1 cup of soaked brown rice.
Cut 1/2 inch off tops of tomatoes. Use a small knife or a melon baller to gently scoop out the insides of the tomatoes, being careful not to cut through the bottoms.
Sauté the onions for a few minutes in olive oil, until lightly transparent.
In a large bowl, combine the cooked brown rice with the sautéed onions and spices.
Using a small spoon, scoop the rice mixture and stuff each tomato. Gently pack in the rice, so the whole tomato is full.
Lightly brush the tomatoes with a bit olive oil and place in a baking dish or skillet.
Bake for 25 minutes. Remove from oven; serve as side dish or delicious lunch!