These rice stuffed tomatoes are great warm or at room temperature.
- 4 Large Ripe Tomatoes
- 1/3 Cup Arborio Rice
- 6 Tablespoons Olive Oil
- 1/2 Cup Finely Diced Onion
- 2 Garlic Cloves, Peeled & Minced
- 1/2 Teaspoon Saffron Threads
- 1/4 Cup Chopped Fresh Basil or Parsley
- Salt & Pepper
Heat the oven to 400 degrees F.
Use a sharp knife and remove any stalk still on the tomato, leaving the stem end intact.
Cut off the top of the tomato at the stem end, about 1/5 of the way down, and set the “tomato lids” aside for now.
Use a sharp spoon and scoop out the pulp from the interior of the tomato leaving the outer shells intact.
Push the pulp just removed, along with the seeds and juice through a strainer or a sieve.
Precook the rice by boiling it in salted water until it is 3/4 of the way cooked, about 8 minutes.( It should still be quite chewy.) , the drain.
In a frying pan, heat 3 tablespoons of the olive oil over medium heat, and cook the onion until translucent.
Add the garlic and cook until it is fragrant, about another minute or two.
Add the strained tomato pulp and juices, the drained rice, saffron threads, chopped basil or parsley and mix well.
Season with salt and pepper.
Place the tomato shells into a baking dish large enough to hold them snuggly and spoon the filling equally into each filling the shell but not over stuffing.
Place the lids on top of each tomato, and drizzle the remaining olive oil on top.
Bake for about 25 to 30 minutes or until the tomatoes are wrinkled and soft.
Serve warm or at room temperature.