Vegetarian Stuffed Tomatoes

Ingredients:

• 1 cup Arborio rice (or other short-grain white rice)
  
• 4-5 ripe but firm large tomatoes
  
• 4 tablespoons olive oil
  
• Salt and pepper (to taste)
  
• 1 garlic clove, mined
  
• 3 tablespoons chopped, fresh basil
  
• 2 tablespoons chopped, fresh parsley
  
• 1/4 cup grated Parmesan cheese
  

1. Cook the rice in a medium saucepan of boiling water, until cooked through.
   
2. Preheat oven to 350 degreed F.
   
3. Cut off tops of tomatoes (about 1/5 inch thick slices) and set aside.
   
4. Cut and scoop out seeds, pulp and drain juice into a bowl, set aside.
   
5. Oil the bottom of an 8 by 8 inch baking dish.
   
6. Toss rice with 1/4 of remaining tomato pulp/juices, garlic, basil, parsley, Parmesan cheese, salt, pepper a 1/4 a teaspoon of olive oil.
   
7. Spoon rice mixture into the hollowed tomatoes mounding slightly, place in the oiled baking dish and place tops on top of rice mixture.
   
8. Bake for 20 minutes or until cooked through. Let stand for 5 minutes, then serve!
   

I went see Langhorne Slim at the Grog Shop with my friend and his girlfriend back in January. Before the show his girlfriend made these for us and they were delicious! I decided to give it a try! They are very filling, so I didn't even make a side dish.