Rice-stuffed Tomatoes

4 large ripe tomatoes, tops cut off and reserved
1 cup Arborio rice, cooked
1 clove garlic, minced
2 tablespoons parsley, chopped
5 leaves basil, chopped
1 teaspoon fresh oregano, chopped
1 cup tomato puree
salt and freshly ground pepper
extra-virgin olive oil

Preheat oven to 350 . Remove the seeds from the tomatoes. Scoop out as
much flesh as you can without puncturing the tomato "cup," chop it, and
place in a bowl. Add the cooked rice, garlic, parsley, basil, oregano,
tomato puree, and season with salt and pepper. Mix well, and set aside for
1 hour.

In an oiled baking dish, arrange the tomato cups, and fill each one with
the rice mixture. Cover each tomato with its top, drizzle with olive oil,
and bake until the tomatoes are cooked, about 10-15 minutes. Place the
tomatoes on a serving platter, and serve. Serves 4

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