Pomodori A La Riso

Directions

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 375° oven for 1/2 hour, then reduce heat to 350° and bake for another 1/2 hour.