Description

This is a very versatile dish. It can be served as a side dish or as the main dish. It makes a great lunch option.

Ingredients

• 1 c. Arborio rice or other short-grain white rice
• 6 ripe, firm large tomatoes
• 4 t. olive oil, divided, plus extra for drizzling
• salt, to taste
• freshly ground black pepper, to taste
• 1 garlic clove, minced
• 3 T. chopped fresh basil leaves
• 2 T. chopped fresh Italian parsley leaves
• 1/4 c. grated Parmesan cheese

Steps

1. Cook rice in a medium saucepan of salted boiling water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse rice under cold running water. Drain. Set rice aside.
2. Preheat oven to 350 degrees.
3. 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.