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salt Arborio rice olive oil tomatoes fresh basil flat leaf garlic freshly ground black pepper freshly grated Parmesan cheese
Viewed: 32 - Published at: 5 years agoIngredients
- Salt
- 2/3 cup Arborio rice or medium-grain white rice
- 1 teaspoon plus 2 tablespoons olive oil
- 4 ripe but firm large tomatoes
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup freshly grated Parmesan cheese
Method
- Bring a medium saucepan of salted water to a boil.
- Add the rice and simmer over medium heat until just cooked through, stirring occasionally, about 10 minutes.
- Drain and rinse the rice under cold running water.
- Drain well.
- Transfer the rice to a medium bowl and set aside.
- Preheat the oven to 350 degrees F. Lightly coat an 8-inch square baking dish with 1 teaspoon of oil.
- Cut a 1/2-inch-thick slice off the top of each tomato; reserve the tops.
- Scoop the seeds, pulp, and juice from each into a small bowl.
- Place the hollowed tomatoes in the prepared dish.
- Add 1/4 cup of the tomato pulp to the rice and toss to coat.
- Stir in the basil, parsley, garlic, remaining 2 tablespoons of oil, and 1/2 teaspoon each of salt and pepper.
- Stir in the Parmesan and season with more salt and pepper to taste.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
- Replace the reserved tops and bake until the rice is heated through, about 20 minutes.
- Serve hot or at room temperature.
- (The stuffed tomatoes can be made up to 4 hours ahead.)
