Tomatoes Stuffed With Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup arborio rice
• 6 large tomatoes, ripe but firm
• 4 tablespoons olive oil, plus extra
• olive oil, for drizzling
• salt
• black pepper
• 1 garlic clove, minced
• 3 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh italian parsley, chopped
• 1/4 cup parmesan cheese, grated

Recipe

• 1 cook the rice in a medium saucepan of boiling salted water, stirring occasionally, until just cooked through, about 10 minutes.
• 2 drain.
• 3 rinse the rice under cold running water.
• 4 set the rice aside.
• 5 preheat the oven to 350 degrees f.
• 6 cut a 1/2" thick slice off the top of each tomato; reserve the tomato tops.
• 7 cut and scoop the seeds, pulp and juice from each tomato into a small bowl.
• 8 reserve.
• 9 oil the bottom of a 9" x 9" baking dish with 2 tablespoons of the olive oil.
• 10 place the hollowed tomatoes in the prepared dish.
• 11 toss the rice with the reserved tomato pulp and juice.
• 12 add the garlic, basil, parsley, parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper to taste.
• 13 combine well.
• 14 spoon the rice mixture into the hollowed tomatoes, mounding slightly.
• 15 sprinkle any leftover filling on the bottom of the pan.
• 16 drizzle the entire dish with olive oil.
• 17 place the reserved tomato slices on top of the tomatoes.
• 18 bake until the rice is heated through, about 20 minutes.
• 19 serve hot or at room temperature.