Italian Stuffed Tomatoes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 cup arborio rice or 1/2 cup grain rice
• 1 teaspoon olive oil
• 2 ripe firm tomatoes
• 2 tablespoons basil, chopped
• 1 tablespoon flat-leaf italian parsley, chopped
• 1 garlic clove, minced
• salt and pepper
• 2 tablespoons fresh parmesan cheese, grated
• 1 tablespoon olive oil

Recipe

• 1 bring a medium sauce pan of salted water to a boil.
• 2 add rice and simmer over medium heat until just cooked through, stirring occasionally, about 20 minutes.
• 3 rinse rice under cold water, drain well.
• 4 transfer to a medium bowl and set aside.
• 5 preheat oven to 350°f.
• 6 lightly coat a small baking dish with 1 tsp oil.
• 7 cut a 1/2 inch slice off top of each tomato, reserve.
• 8 scoop seeds, pulp, and juice from each tomato into a small bowl.
• 9 place hollowed tomatoes in the prepared dish.
• 10 add 2 tbsp tomato pulp to rice and toss to coat, stirring in basil, parsley, garlic, and remaining tbsp of oil.
• 11 stir in parmesan and salt and pepper to taste.
• 12 spoon rice mixture into hollowed tomatoes and replace tops.
• 13 bake for 20 minutes, or until rice is heated through.