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1
Preheat oven to 375F.
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2
Bring a saucepan of water to a boil.
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3
Add rice, stir once, and return to a boil.
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4
Cook 10 minutes, then drain.
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5
Using a sharp knife, cut a very thin slice from bottom of each tomato so it can stand upright.
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6
Trim 1/8 inch from stem ends.
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7
Use a melon baller or small spoon to scrape the flesh, seeds, and juice from 6 of the tomatoes into a bowl.
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8
Repeat with the remaining 2 tomatoes, scraping pulp into a separate bowl.
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9
Stand tomatoes in a small baking dish; sprinkle a pinch of salt into each.
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10
Add 1 teaspoon salt to reserved pulp of the 6 tomatoes along with finely chopped basil, the shallots, and rice; mix to combine.
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11
Fill tomatoes with rice mixture, gently tapping tomatoes to distribute evenly.
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12
Sprinkle parmesan over the tops and drizzle with the oil.
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13
Add wine to the reserved pulp of 2 tomatoes, mix to combine, and pour into the bottom of the baking dish.
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14
Bake tomatoes until tops are golden brown and rice is tender, 45 to 60 minutes.
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15
Remove from oven.
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16
Serve immediately, garnished with coarsely chopped basil.
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17
(Per Serving)
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18
Calories: 50
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19
Saturated Fat: .2g
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20
Unsaturated Fat: .7g
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21
Cholesterol: .4mg
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22
Carbohydrates: 8g
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23
Protein: 1.3g
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24
Sodium: 304mg
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25
Fiber: .9g
