Ingredients:

  • 5 large ripe tomatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 cup long-grain white rice
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil, torn
  • 1 tsp dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper

Instructions:

  1. Use a serrated knife to slice off the top 1 inch of each tomato. Set these lids aside.
  2. Carefully scoop out the seeds and pulp from the tomatoes, leaving a 1/4 inch wall around the edge.
  3. Rub the interior of the tomatoes and the lids with olive oil and a pinch of salt. Place them upright in a baking dish.
  4. Heat olive oil in a saucepan over medium heat. Add onions and garlic, sautéing until translucent and nutty.
  5. Add the rice to the pan, stirring for 2 minutes until the edges are translucent.
  6. Pour in the vegetable broth and half of the reserved tomato pulp. Cover and simmer on low for 15 minutes until rice is al dente.
  7. Remove from heat and stir in the parsley, basil, oregano, Parmesan cheese, and black pepper.
  8. Spoon the herbed rice mixture into the prepared tomato shells, pressing down gently to fill them to the top.
  9. Place the tomato lids back on and bake in a hot oven for approximately 45 minutes until the tomatoes are tender and the skins are roasted.