AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice

• 8 ripe tomatoes, all the same large size
• 180 grams Italian rice
• 2 garlic cloves, finely sliced
• 12 fresh basil leaves, snipped
• 1 egg
• 100 ml extra virgin olive oil
• 1 salt and freshly ground black pepper

1. Wash and dry thevtomatoes.
2. Cut them across in half.
3. Scoop out some of the seeds and discard.
4. Scoop out all the pulp and the juice with a pointed spoon, taking care not to break the skin.
5. Chop the pulp and put it in a bowl with the juice.
6. Sprinkle the insides of the tomatoes halves with salt and place them in the fridge for at least 30 minutes.
7. Add the rice to the bowl together with the garlic and basil leaves.
8. Put the egg and mix thoroughly into the rice mixture.
9. Add the oil, plenty of pepper and salt to taste.
10. Mix again very well and leave for at least 3 hours.
11. Heat the oven to 190AC.
12. Oil a large dish and place the tomatoe halves in it.
13. Fill them with the rice mixture, to come level with the tops of the tomatoes.
14. Cover the dish with foil and bake until the rice is cooked, about 45 to 50 minutes.
15. Serve hot.

tomatoes, italian rice, garlic, basil, egg, olive oil, salt

Taken from cookpad.com/us/recipes/336681-amies-tomatoes-stuffed-with-basil-flavored-rice (may not work)