Stuffed Tomatoes

* 4 side dish servings

Ingredients

  • salt
  • 2/3 cup uncooked rice (Alt: Use 1 pouch Uncle Ben’s 90 second rice – any flavor)
  • 1 tsp plus 2 T olive oil
  • 4 ripe but firm large tomatoes
  • 3 T chopped fresh basil (2 tsp dried)
  • 2 T chopped fresh flat leaf parsley (1 tsp dried)
  • 1 garlic clove, minced (1 tsp from jar)
  • 1/2 tsp fresh ground black pepper
  • 1/2 c. grated Parmesan cheese

Directions:
Cook the rice according to the directions and set aside. Preheat the oven to 350 degrees. Coat an 8 or 9 inch baking dish with cooking/olive oil. Slice approximately a 1/4 to 1/2 inch slice off the top of each tomato and save the tops. Next, scoop the pulp, juice and seeds out of each tomato (a strong spoon works best) and save those in a bowl. Then take 1/4 c up the juice and pulp and mix it into the rice. Mix in the basil, parsley, garlic and 2 T of olive oil. Also mix in 1/2 tsp each of salt and pepper. Finally stir in the Parmesan cheese and mix well. Then spoon the mixture into each tomato. Place the tops back onto the tomatoes and bake until heated through, approximately 20 minutes. You can serve these straight out of the oven or at room temperature. You can also prepare them up to 4 hours ahead of time before baking.

Recipe is from ‘Everyday Italian’ by Giada de Laurentis