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1
Preheat oven to 350 degrees F.
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2
Cook rice for 10 minutes in 2 quarts of abundantly salted boiling water along with 2 tablespoons olive oil and one bay leaf.
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3
When its done, drain excess water and discard bay leaf.
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4
Meanwhile prepare tomatoes.
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5
Slice tomatoes in half lengthwise, and using a teaspoon or melon baller, scoop contents (seeds, meat and jelly) into a separate bowl.
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6
Do not discard the outer shell or the other goodies.
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7
Be careful not to cut too closely to the outer wall of the tomato.
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8
You want the tomato shell to hold its shape so that it can withstand baking and serve nicely.
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9
Sprinkle inside of tomatoes with salt, and place them cut side down on a tray lined with paper towels to allow them to drain while you prepare filling.
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10
Pour 1 tablespoon of olive oil in a small skillet over medium heat.
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11
Add garlic, shallot and peperoncino (dried hot pepper) flakes.
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12
Saute gently until translucent, about 4 to 5 minutes.
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13
Do not allow the garlic and shallots to brown do that and they will taste bitter and ruin your dish.
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14
Set aside.
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15
Pour rice into mixing bowl, and toss with 2 tablespoons olive oil.
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16
Add sauteed garlic and shallot mixture, parmigiano, basil, parsley, oregano and 1/3 cup of the reserved tomato scoopings.
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17
Season to taste with salt and pepper.
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18
Lightly coat baking dish with olive oil.
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19
Fill tomatoes with rice mixture, mounding slightly.
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20
Place in baking dish.
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21
At this point you may scatter any leftover filling on the bottom of your baking dish or cover and refrigerate the extra filling for later use.
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22
Drizzle lightly with 1 to 2 tablespoons olive oil.
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23
Bake for approximately 20-25 minutes until tomatoes have begun to soften and tops are a bit brown, longer for larger tomatoes.
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24
Serve hot or at room temperature.
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25
This will make enough filling for about 20 small Roma type tomatoes or 10 medium tomatoes (about 5 ounces each) or 4 gigantic tomatoes, such as Brandywine, Persimmon or Copia.
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26
The large tomatoes are quite impressive here.
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27
If you decide to go for the heavyweights, reserve the tops after you slice them off, and replace them for baking, drizzling a bit of olive oil over the tops as well as the filling.
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28
Variation: For a heartier filling with even more flavor, cook rice for 10 minutes in 2 quarts boiling unsalted chicken broth to which 1 bay leaf and 2 tablespoons olive oil have been added.
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29
When rice is done, drain, discard bay leaf and broth.
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30
Proceed as directed above.
