Baked Tomatoes Stuffed with Herbed Rice

1. 1

   Preheat the oven to 350.

2. 2

   In a large saucepan of boiling salted water, cook the rice over high heat until al dente, about 15 minutes.

3. 3

   Drain the rice thoroughly and transfer it to a large bowl.

4. 4

   Meanwhile, cut off the top fourth of each tomato; reserve the tops.

5. 5

   Using a melon baller and working over a bowl, hollow out the tomatoes.

6. 6

   Pass the tomato pulp, seeds and juices through a food mill fitted with the fine disk.

7. 7

   In a bowl, mash the anchovies with the butter.

8. 8

   Stir the anchovy butter into the hot rice, then mix in the tomato puree, cheese, red pepper, basil and parsley.

9. 9

   Season the rice and the hollowed-out tomatoes with salt and pepper.

10. 10

    Stuff each tomato with 1/3 cup of the rice.

11. 11

    Put the tops on the tomatoes and transfer to an oiled roasting pan.

12. 12

    Bake for 30 minutes, basting with the pan juices; the tomatoes are done when they are tender and the rice is warm.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.