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Ingredients
- 1 cup Arborio rice (or other short-grain white rice)
- 6 ripe but firm large tomatoes
- 4 tablespoons olive oil, plus extra for drizzling
- Salt and freshly ground black pepper
- 1 garlic clove, minced
- 3 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh Italian parsley leaves
- 1/4 cup grated Parmesan
Directions
- Cook the rice in a medium saucepan of boiling salted water, 10 minutes and drain.
- Rinse the rice under cold running water.
- Set the rice aside.
- Preheat the oven to 350 degrees F.
- Cut a 1/2-inch thick slice off the top of each tomato (reserve the tomato tops).
- Cut and scoop the seeds, pulp, and juice from each tomato.
- Reserve 1/4 cup of the tomato juice and pulp.
- Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil.
- Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato juice and pulp.
- Add garlic, basil, parsley, parmesan, remaining 2 tablespoons of olive oil, and salt and pepper to taste.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
- Sprinkle leftover stuffing on the bottom of the pan.
- Drizzle entire dish with olive oil.
- Place the tomato tops atop the tomatoes.
- Bake until the rice is heated through, about 20 minutes.
- Serve hot or at room temperature.
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