Pine Nut Stuffed Basil Tomatoes

Ingredients

• 1 cup pine nuts
• 1 3/4 cups chopped fresh basil
• 1/4 cup extra virgin olive oil
• 3 cups cooked brown rice
• 10 medium tomatoes (beefsteak, heirloom or homegrown varieties)
• salt, to taste
• fresh ground black pepper, to taste

Directions

1. 1

   Prepare rice; set aside.

2. 2

   Toast pine nuts, dry, in a pan over medium heat, shaking the pan gently as they brown. The natural oil content in the nuts will make toasting a quick process (about 3 minutes).

3. 3

   Alternatively, you can toast them on a baking sheet in a pre-heated 325 degree oven until just golden (about 2-3 minutes).

4. 4

   NOTE: Pine nuts can burn very easily, with about 15 seconds between "perfect" and "burned" so the best way to toast is on the stove, keeping your eyes on them the whole time.

5. 5

   Toss the pine nuts, basil, and olive oil with the brown rice. Add salt and pepper to the mixture (to taste).

6. 6

   Cut off and discard the tops of the tomatoes.

7. 7

   Remove the tomato pulp and seeds.

8. 8

   Fill each tomato with the rice mixture.

9. 9

   Serve warm or chilled (I like them warm!).