Stuffed Tomatoes

6 ingredients
3 steps

Ingredients

  • 4 large tomatoes, stems attached
  • 1 1/2 cups cooked long grain rice
  • 4 None anchovies, drained and coarsely chopped
  • 1 large garlic clove, finely chopped
  • 1/2 cup chopped mixed herbs, such as parsley, chives and basil
  • 1 tbsp extra virgin olive oil

Directions

  1. 1
    Preheat the oven to 375°F. Lightly grease baking dish. Cut 1/3 inch off the tops of tomatoes and set the tops aside. Scoop out the flesh over a sieve to leave a thick shell, reserving the tomato juices. Lightly salt inside of the shells, then turn upside-down until needed.
  2. 2
    Mix the cooked rice, anchovies, garlic and herbs in a large bowl. Season to taste. Fill the tomatoes with the rice. Pour as much reserved juice over the rice as it will absorb. Place the tomatoes in the prepared dish and replace the tops. Drizzle with oil.
  3. 3
    Bake for 30 mins. Serve hot or at room temperature.

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