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1
Cut the tops of the tomatoes off (about 1/4 inch) and remove the innards (I typically save the innards in a freeze safe container for future dishes).
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2
Be careful not to penetrate the walls of the tomatoes.
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3
Cut holes in the tops of the tomatoes around the cores.
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4
Lightly dust the inside of the tomatoes with sugar as this helps reduce the acidity.
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5
Place the tomatoeswith the tops onin a large baking dish (oileduse 1 tablespoon of the olive oil), cover with plastic wrap and place in the refrigerator.
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6
Rinse the rice until the water is clear and not milky.
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7
Place the rice, water, 1/2 teaspoon of salt and vegetable bouillon cube in a one quart sauce pan.
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8
Place a snug fitting lid on the saucepan and, over high heat, bring to a boil.
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9
Immediately reduce heat to a very low setting and let steam, covered, for 20 minutes.
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10
Try to use the lowest setting possible so you dont burn or over cook the rice.
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11
After 20 minutes remove the rice from the heat and let sit for 5 minutes.
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12
Heat the oven to 350F.
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13
Brown the ground beef; drain the oil and set to the side.
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14
In a large pot add 3 tablespoons of olive oil the diced onion and minced garlic.
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15
Cook over medium heat until the onions are semi-transparent (do not brown the onions).
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16
Add the tomato paste and mix well.
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17
Add the tomato sauce, basil, rosemary, black pepper and remaining salt and mix well.
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18
Add the rice and lightly mix (do not mash or break rice grains) until all grains are covered.
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19
Add the ground beef and mix (again being careful not to damage rice grains).
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20
Let the mixture cook for 3 5 minutes.
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21
Add the bread crumbs and 1/2 cup parmesan cheese, mix and remove from heat.
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22
Remove the tomatoes from the refrigerator and stuff them with the mixture.
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23
Place the tomato tops back on the stuffed tomatoes.
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24
I usually add a little bit of the mixture in the holes of the tomato tops that were cut around the core.
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25
Sprinkle the tomatoes with the parmesan cheese and bake in the over for 25 minutes at 350F.
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26
Let the tomatoes sit for 5 - 10 minutes before serving.
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27
Eat and enjoy
