Roman Stuffed Tomatoes

• 6 medium to large fresh tomatoes
• 1 tablespoon, approximately, salad oil
• 1/2 cup olive oil
• 13 cup chopped parsley
• 2 cloves garlic, minced
• 1 cup rice
• 2 cups hot chicken bouillon
• Salt and freshly ground pepper to taste
• 18 teaspoon ground cinnamon

1. Preheat oven to moderate (350 degrees).
2. Cut a slice from the top of each tomato, then scoop out seeds and juice; take care not to break the walls.
3. Strain juice and, if necessary, add water to make 6 tablespoons of liquid.
4. Lightly oil a shallow baking dish with the salad oil.
5. Put tomato shells in the dish and sprinkle 2 to 3 tablespoons of olive oil over the shells.
6. Heat remaining olive oil in a heavy saucepan.
7. Add parsley and garlic and saute over medium heat 3 minutes.
8. Add rice and cook 3 minutes longer, stirring constantly.
9. Add chicken bouillon.
10. Cover and cook 10 minutes, or until rice is almost done.
11. Remove rice from heat.
12. Add salt and pepper to taste, and cinnamon.
13. Fill tomato shells with rice mixture.
14. Over each, pour about a tablespoon of reserved tomato juice-water mixture.
15. Bake 30 to 40 minutes, until rice is tender and liquid is absorbed.
16. If rice shows signs of drying out during baking, baste with a little hot water.
17. May be eaten hot, at room temperature or cold.

tomatoes, approximately, olive oil, parsley, garlic, rice, salt, ground cinnamon

Taken from cooking.nytimes.com/recipes/1965 (may not work)