Risotto Stuffed Tomatoes

• 1 cup Arborio Rice
• 6 whole Large, Firm Tomatoes
• 4 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 3 Tablespoons Fresh Basil, Chopped
• 2 Tablespoons Fresh Parsley, Chopped
• 1/4 cups Grated Parmesan
• Salt And Pepper
• 6 Tablespoons Dried Italian Breadcrumbs

1. Preheat oven to 350F.
2. Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse rice under cold water and set to the side.
3. Cut 1/2 inch thick slice off the top of each tomato. With a spoon, scoop seeds, pulp and juice from each tomato into a small bowl. Reserve 1/4 cup of tomato pulp and juice.
4. Oil the bottom of an 8 x 8 baking dish and place hollowed tomatoes in the dish.
5. Toss the rice with 1/4 cup of tomato pulp. Add minced garlic, basil, parsley, parmesan, 2 tablespoons of olive oil and salt and pepper, to taste. Combine well.
6. Spoon mixture into each tomato, mounding slightly. Sprinkle about 1 tablespoon of Italian breadcrumbs over each tomato and drizzle each with a little olive oil (to help the tops brown). Bake for 20 minutes or until rice is heated through.

rice, tomatoes, olive oil, garlic, fresh basil, fresh parsley, ubc, salt, italian breadcrumbs

Taken from tastykitchen.com/recipes/sidedishes/risotto-stuffed-tomatoes/ (may not work)