For a quicker version, use cooked rice instead — leaving out the 3/4 cup olive oil from the mixture — and set the tomatoes in the pan without any potatoes or leftover rice. Then, just drizzle them with a little olive oil and cook for 15-20 minutes at 400 degrees F.
Let's Get Started…
The Ingredients To Gather:
- 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
The Directions To Follow:
- Cook the rice in a medium saucepan of boiling salted water.
- Stir periodically, until just cooked through, about 10 minutes.
- 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 into a small bowl.
- 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, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste.
- Combine well.
- 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 reserved tomato slices atop the tomatoes.
- Bake until the rice is heated through, about 20 minutes.
- Serve hot or at room temperature.
Finished!
We Know This May Seem Like A Lot Of Directions But The Process Is Very Simple. Let Us Know If You Have Made This Before & How They Turned Out.
Happy Baking & Enjoy!
Article Source: Food Network
These are great. I love stuffed tomatoes.