Tomatoes Stuffed With Rice

Tomatoes are abundant in my garden right now so I am enjoying them with and on everything: in salads, on toasted whole grain bread with sliced avocados, in pasta dishes. Today it's raining so it's nice and cool out there. I really don't mind turning on the oven on a day like today.

Here's what I am making for dinner: Tomatoes Stuffed With Rice.

Here's the recipe (I converted it slightly from one I found on Yummly.com)

1 cup brown aroborio rice (short grain)
6  large, firm, ripe tomatoes
4 Tablespoons olive oil + extra for drizzling
salt
black pepper
1 garlic clove, minced
3 Tablespoons fresh basil leaves, chopped
2 Tablespoons fresh italian parsley leaves, chopped
1/4 cup grated vegan parmesan-style cheese

Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 20-30  minutes. Don't let it over cook; it will cook a bit more in the oven later on. Drain. Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

A Cynfully Good, quick, easy, healthy dinner, gorgeous enough to serve to guests. Enjoy!