by Francesca Patterson
INGREDIENTS
- 2-3 large red tomatoes, approximately the same size
- Arborio rice
- 1 large (or 4 small) cloves of garlic (diced)
- 1/4 cup of fresh basil
- salt
- olive oil
DIRECTIONS
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Preheat oven to 350 degrees
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Slice off the top of the tomatoes and spoon out the insides, being careful to not tear through the skin with your spoon. The tomato should still have about a 1/4 inch of skin around it to create a bowl. Set the tomato pulp aside in a bowl. Sprinkle olive oil and salt on top and inside of the tomatoes.
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Food process tomato pulp with basil, garlic, and about a tbsp more olive oil until mixture is completely smooth.
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Depending on how much purée you make, add half cup Arborio rice to a cup of purée. Add in a dash of salt. Fill the tomatoes with this mixture of rice and purée, then place the tops of the tomatoes back on.
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Position in Small dutch oven or baking dish, add a half cup of water. Tinfoil the top and/or cover if possible.
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Bake for 1 hour, and serve using a spatula to lift tomatoes out of the dish.
