Italian Baked Stuffed Tomatoes

1. 1

   Preheat the oven to 325.

2. 2

   Cut across the tomatoes horizontally, leaving the top half slighter smaller than the bottom to create a lid.

3. 3

   Set a strainer over a medium bowl.

4. 4

   Using your fingers, scoop the tomato seeds into the strainer; press on the seeds to extract the juice.

5. 5

   Using a small spoon or melon baller, scoop out the center of the tomatoes and coarsely chop them.

6. 6

   Add the chopped centers to the juice in the bowl.

7. 7

   Add the rice, beef, garlic, parsley, basil, 2 teaspoons of kosher salt, 1/4 teaspoon of pepper and 2 1/2 tablespoons of the olive oil and knead to combine.

8. 8

   Set the tomatoes in a large baking dish and season with salt.

9. 9

   Spoon the filling into the tomatoes, cover with the lids and drizzle with the remaining 2 1/2 tablespoons of olive oil.

10. 10

    Bake for about 1 1/2 hours, basting occasionally, until the tomatoes are soft and the rice is cooked.

11. 11

    Let the tomatoes stand for 15 minutes before serving warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.