Prep 15 mins
Cook 30 mins
A very light, tasty recipe courtesy of Giada De Laurentiis.
- 1 cup arborio rice
- 6 large tomatoes, ripe but firm
- 4 tablespoons olive oil, plus extra
- olive oil, for drizzling
- black pepper
- 1 garlic clove, minced
- 3 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1⁄4 cup parmesan cheese, grated
- Cook the rice in a medium saucepan of boiling salted water, stirring occasionally, until just cooked through, about 10 minutes.
- Rinse the rice under cold running water.
- Set the rice aside.
- Preheat the oven to 350 degrees F.
- Cut a 1/2" 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.
- Oil the bottom of a 9" x 9" baking dish with 2 tablespoons of the olive oil.
- Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato pulp and juice.
- Add the 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 any leftover filling on the bottom of the pan.
- Drizzle the entire dish with olive oil.
- Place the reserved tomato slices on top of the tomatoes.
- Bake until the rice is heated through, about 20 minutes.
- Serve hot or at room temperature.
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!