3213 E Camelback Road, Phoenix AZ  85018

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Stuffed Tomatoes with Basil Arugula Pesto
Serves 4


4 tomatoes, cored
2 cups prepared basmati rice
1 bunch fresh basil, leaves only
1 clove garlic
8 toasted pecans
1/2 to 3/4 cup extra virgin olive oil
4 to 6 leaves fresh arugula
Salt to taste


1. Place basil, garlic, pecans, arugula, and 1/2 cup olive oil in blender and puree.  Add additional olive oil if needed. 
2. Combine with prepared rice.  Taste and season with salt if desired.
3. Stuff rice inside tomatoes and heat in 300F oven for 20 minutes.
 
┬ęTarbell's 2000