# @cookingwithrel on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C_L271KSSs4
- **Gondola URL:** https://gondola.cc/posts/29194349-cookingwithrel-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/7d34b1ca4a.jpg
- **Posted:** 2024-08-27T19:36:48.000+00:00
- **Account Owner:** Ariel (@cookingwithrel) — https://gondola.cc/cookingwithrel

## Caption

#ad A stewed summer tomato, with a lil hat! 🍅🎩I served this dish at my most recent supper club and I want to share it with you. It’s a great way to use up the veg in your fridge and has a low impact on our planet. 🌎💚

People often ask me how I pick my menus for supper club, and I’ve been using the foodprintorg Seasonal Food Guide all along (yes, before this partnership!!). So when they approached me to work together it was an easy yes!!! 🤸‍♀️Here’s how it works: you go to the website or app, select one of 50 states, select the time of year and BADA BOOM it populates everything that’s available to you right now in your area! 🪄🍅🥒🍓✨I encourage you to think about your foodprint: meet your farmers, ask questions and eat seasonally! You can access the Seasonal Food Guide on the foodprintorg website or their app! 

Recipe below:

Ingredients
½ cup basmati rice
1 bay leaf
4 medium tomatoes (about the size of a peach)
Half of a zucchini
A quarter or half of a red onion (depending on size)
1 garlic clove
Splash of white wine
Olive oil
1 tbsp. fresh thyme leaves 
2 tsp. herbs de provence 
Salt
Fresh ground black pepper
Optional: a handful of chopped, toasted walnuts

1. Preheat the oven to 350° F. Rinse the rice until the water runs clear. Combine in a medium sauce pot with ¾ cup water and a bay leaf. Bring to a boil and then simmer, covered, until al dente, ~12 min. Cool.

2. With a small paring knife, carefully carve a little hat out of the top of each tomato. Once it releases, use a spoon to scrape out the guts into a bowl. Save this mixture. Repeat and then sprinkle the inside of each one with salt and flip upside down on a plate to drain.

3. Add roughly chopped zucchini, red onion and garlic to a blender with a handful of the tomato guts (not the tomato water). Blend until smooth. Once the rice has cooled, add to a bowl. Add in half of the blended mixture and stir. Add a splash of white wine, olive oil, thyme, herbs and a few pinches of salt, some pepper, and nuts.

4. Stuff each tomato with the rice and place the “hat” back on top. Drizzle with olive oil and bake for 30-40 min.

#foodprint #eatlocal #eatseasonal #tomato #tomatorecipe #supperclub

## Stats

- **Views:** 0
- **Likes:** 591
- **Shares:** 0
- **Comments:** 80

## Tags

eatseasonal, tomatorecipe, eatlocal, foodprint, ad, tomato, supperclub

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