by Francesca Patterson
- 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
- olive oil
Preheat oven to 350 degrees
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.
Food process tomato pulp with basil, garlic, and about a tbsp more olive oil until mixture is completely smooth.
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.
Position in Small dutch oven or baking dish, add a half cup of water. Tinfoil the top and/or cover if possible.
Bake for 1 hour, and serve using a spatula to lift tomatoes out of the dish.