Tomatoes Farci

• 4 large tomatoes
• Salt and pepper
• 1/2 small onion
• 2 slices bread
• 1 egg
• 12 ounces ground beef
• 1/2 teaspoon Italian seasoning
• 2 1/4 cups water
• 1 cup rice

1. Preheat the oven to 350F.
2. Cut the tops off the tomatoes and scrape out the insides with a spoon.
3. Season the insides with salt and pepper and place on a baking pan.
4. Peel the onion, chop into 1/8- to 1/4-inch pieces, and place in a large bowl.
5. Tear the slices of bread into small pieces and add to the bowl along with the egg, ground beef, and Italian seasoning.
6. Season with salt and pepper and mix with your hands until the ingredients are thoroughly combined.
7. Roll the meat into 1-inch balls and place 5 or 6 inside each tomato.
8. (You can just fill each tomato with the meat mixture, but they will take a lot longer to cook.)
9. Bake for 35 to 40 minutes, until the meatballs are browned and firm to the touch.
10. Meanwhile, place the water in a saucepan and bring to a boil.
11. Add the rice, cover, and cook over low heat for 20 minutes, or until most of the water is absorbed.
12. Remove from the heat and let stand for 5 minutes, or until all of the water is absorbed.
13. To serve, place some of the rice on each plate and top with a stuffed tomato.

tomatoes, salt, onion, bread, egg, ground beef, italian seasoning, water, rice

Taken from www.epicurious.com/recipes/food/views/tomatoes-farci-380103 (may not work)