Tomatoes Stuffed with Rice
Arborio rice (or other short-grain white rice)
ripe but firm large tomatoes
olive oil, plus extra for drizzling
Salt and freshly ground black pepper
garlic clove, minced
chopped, fresh basil leaves
chopped, fresh Italian parsley leaves
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.