Stuffed Tomatoes

When tomatoes are in season, this is a wonderful way to serve them. Another favorite Giada Di Laurentiis recipe, it is great served hot or at room temperature.

salt
¾ cup Arborio rice or medium-grain white rice
1 teaspoon plus 2 tablespoons olive oil
4 ripe but firm large tomatoes
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
½ teaspoon black pepper, plus more to taste
¼ cup freshly grated Parmesan cheese

Cook the rice. Drain and rinse the rice under cold running water. Drain well. Transferthe rice toa medium bowl and set aside.

Preheat over to 350°. LIghtly coat an 8-inch square baking dish with 1 teaspoon of oil. Cut a ½-inch-thick slice off the top of each tomato; reserve the tops. Scoop the seeds, pulp, and juice from each into a small bowl. Place the hollowed tomoatoes in the prepared dish.

Add ¼ cup of the tomoato pulp to the rice and toss to coat. Stir in the basil, parsley, garlic, remaining 2 tablespoons of oil, and ½ teaspoon each of salt and pepper. Stir in the Parmesan and season with more salt and pepper to taste. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Replace the reserved tops and bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.