Classic Stuffed Tomatoes
Serving Size / Yield
6 servings
Ingredients
- 3/4 C. medium-grain rice
- salt
- 6 lg. tomatoes
- 4 Tbs. olive oil
- 3 anchovy fillets, chopped
- 1 sm. garlic clove, finely chopped
- 1/4 C. chopped fresh basil
- 1/4 C. grated parmesan cheese
Directions
Bring 1 qt. of water to a boil over high heat. Add rice and 1 tsp. salt. Reduce heat to low and simmer for 10 minutes. Drain well and put the rice in a large bowl. Preheat the oven to 350 degrees. Oil a baking pan. Cut a 1/2-inch slice from the top of the tomatoes and reserve. With a small spoon, scoop out the insides of the tomatoes and place the pulp in a strainer set over a bowl. Place the tomato shells in the pan. Add the strained tomato liquid and oil, anchovies, garlic, basil and salt to taste to the bowl with the rice. Stir well and spoon the mixture into the tomato shells. Cover tomatoes with tops. Bake for 20 minutes. Serve.
