Rice, Dill And Olive Filled Tomatoes

• 5 nice round tomatoes, about 4 inches in diameter
• 3 tablespoons olive oil
• 1/2 cup finely diced onion
• 1 clove minced garlic
• 1/2 cup tomato pulp
• 1/2 teaspoon salt
• 1 cup long grain white rice
• 1 1/2 cups vegetable broth
• 1/2 cup minced fresh dill
• 1/4 cup chopped Kalamata olives
• Salt and pepper for seasoning the rice

1. Slice each tomato about 1/4 of the way down, saving the tops. Seed each tomato with your clean hands and scoop out the pulp to create nice little bowls. Reserve about 1/2 cup of the pulp and chop it finely.
2. Place the tomatoes and the tops cut side down on paper toweling while you prepare the rice filling.
3. In a medium sauce pan heat the oil and add the onion and garlic. Saute until the vegetables soften and become fragrant. Stir in the rice and then add the tomato pulp and 1/2 teaspoon of salt. Cook over medium heat for just a minute.
4. Add the vegetable broth and bring the mixture up to a simmer and continue to simmer, covered until the rice absorbs the liquid. (15 to 20 minutes). Cool the mixture to room temperature.
5. Once cooled, stir the dill and olives into the rice and then taste for seasoning. Add salt and pepper as needed.
6. Place the tomatoes into a shallow baking dish and then fill each with the rice mixture. They each should be a little overflowing. Place the tomato tops over and then bake in a pre heated 350F oven for 30 to 40 minutes. Serve warm or at room temperature.

tomatoes, olive oil, onion, garlic, tomato pulp, salt, long grain white rice, vegetable broth, dill, olives, salt

Taken from food52.com/recipes/38066-rice-dill-and-olive-filled-tomatoes (may not work)