Stuffed Tomatoes

• 6 firm red tomatoes (3 to 4-inches in diameter)
• 1/2 lb. sausage meat or lean, chopped beef
• olive oil
• 3/4 c. rice
• salt and pepper to taste
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 tsp. fresh basil, finely chopped
• 4 Tbsp. Parmesan cheese
• 1 tsp. fresh parsley, finely chopped

1. Cut tops off unpeeled, washed tomatoes.
2. Save the tops. Squeeze or scoop out the seeds of the tomatoes and reserve the juice.
3. Sprinkle insides with salt and invert to drain.
4. Brown meat; drain fat and set aside.
5. Saute onion and rice in olive oil in heavy skillet over medium heat until rice is translucent and just turning brown.
6. Combine meat, rice, herbs, cheese and reserved tomato juice.

red tomatoes, sausage meat, olive oil, rice, salt, onion, clove garlic, fresh basil, parmesan cheese, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444808 (may not work)