Ingredients

How to make it

  • Bring a saucepan filled with water to a boil.
  • Add ice and salt and simmer for 10 minutes.
  • Drain and place in a large bowl and set aside.
  • Preheat oven to 350.
  • Oil a baking dish just large enough to hold the tomatoes snugly.
  • Cut off a slice 1/2 inch thick from the top of each tomato and reserve.
  • Using a small spoon scoop out the tomato seeds and juice and place in a sieve set over a bowl. Arrange tomatoes in the prepared baking dish.
  • Add to the rice the tomato juice, olive oil, basil, parsley, cheese, garlic, salt and pepper.
  • Mix well then spoon into hollowed out tomatoes dividing evenly.
  • Cover each tomato with its top.
  • Bake until rice is tender about 20 minutes.
  • Remove from oven and serve hot or at room temperature garnished with the whole basil leaves.

Reviews & Comments 2

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  • chefmeow 7 years ago
    Me too. I love tomatoes and can't wait until they come into season so I can eat them day and night. Enjoy.
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  • leroux 7 years ago
    This is soooo me! I'm a tomato lover! Thanks for a tasty looking recipe. Can't wait to try it!
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