Pomodori A La Riso

1. 1

   Cut off tops of tomatoes; scoop out pulp.

2. 2

   Place pulp in sieve; squeeze out juices.

3. 3

   Reserve juice; discard pulp.

4. 4

   Combine rice, parsley, basil, garlic and salt.

5. 5

   Add enough juice to moisten the mixture.

6. 6

   Spoon back into the hollow tomatoes.

7. 7

   Add remaining juice.

8. 8

   Place tomatoes on pan greased with 1/2 of the olive oil.

9. 9

   Replace tomato tops; drizzle the tomatoes with remaining oil.

10. 10

    Bake in preheated 375u00b0 oven for 1/2 hour, then reduce heat to 350u00b0 and bake for another 1/2 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.