Pomodori A La Riso - cooking recipe

Ingredients

6 large ripe tomatoes
1/2 c. rice, cooked
4 Tbsp. fresh parsley, chopped
2 tsp. dried basil
1 large clove garlic, chopped
1/2 tsp. salt
1/4 c. olive oil

Preparation

Cut off tops of tomatoes; scoop out pulp.
Place pulp in sieve; squeeze out juices.
Reserve juice; discard pulp.
Combine rice, parsley, basil, garlic and salt.
Add enough juice to moisten the mixture.
Spoon back into the hollow tomatoes.
Add remaining juice.
Place tomatoes on pan greased with 1/2 of the olive oil.
Replace tomato tops; drizzle the tomatoes with remaining oil.
Bake in preheated 375\u00b0 oven for 1/2 hour, then reduce heat to 350\u00b0 and bake for another 1/2 hour.