Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: 4 side-dish servings
Ingredients: Salt; 2/3 cup Arborio rice or medium-grain white rice; 1 teaspoon plus 2 tablespoons olive oil; 4 ripe but firm large tomatoes; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh flat-leaf parsley; 1 garlic clove, minced; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1/4 cup freshly grated Parmesan cheese

December 9, 2011

I often serve these tomatoes at room temperature, and believe me, it’s a real relief to be able to serve a dish to which you have to do absolutely nothing while your guests are in your home, other than put it on a plate. That’s truly Everyday Italian cooking.

Cooks' Note

Cooking the rice ahead of time helps the tomato keep its shape when it’s baked. And so the presentation is better.

Recipe notes

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