Total Time
Prep 15 mins
Cook 30 mins

A very light, tasty recipe courtesy of Giada De Laurentiis.

Ingredients Nutrition


  1. Cook the rice in a medium saucepan of boiling salted water, stirring occasionally, until just cooked through, about 10 minutes.
  2. Drain.
  3. Rinse the rice under cold running water.
  4. Set the rice aside.
  5. Preheat the oven to 350 degrees F.
  6. Cut a 1/2" thick slice off the top of each tomato; reserve the tomato tops.
  7. Cut and scoop the seeds, pulp and juice from each tomato into a small bowl.
  8. Reserve.
  9. Oil the bottom of a 9" x 9" baking dish with 2 tablespoons of the olive oil.
  10. Place the hollowed tomatoes in the prepared dish.
  11. Toss the rice with the reserved tomato pulp and juice.
  12. Add the garlic, basil, parsley, parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper to taste.
  13. Combine well.
  14. Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
  15. Sprinkle any leftover filling on the bottom of the pan.
  16. Drizzle the entire dish with olive oil.
  17. Place the reserved tomato slices on top of the tomatoes.
  18. Bake until the rice is heated through, about 20 minutes.
  19. Serve hot or at room temperature.
Most Helpful

You cannot eat just one! I did substitute minced roasted garlic, as I had run out of fresh garlic when I first made this. It was still excellent! Also, I substituted brown rice because of personal preference. Hint: If your tomato will not stand, carefully and thinly, thinly, thinly slice the bottom to even it out for stability. Works every single time!

Lutie July 26, 2007