8 firm, ripe medium tomatoes
1/2 cup Arborio rice (carnaroli rice is even better if you can find it)
2 T. finely chopped parsley
Handful chopped basil
2-4 garlic cloves, minced (I like lots of garlic)
1/2 cup olive oil
1 T lemon juice (optional)
1/2 cup grated Parmigiano cheese
Lemon wedges to serve
Position oven rack in top of oven then preheat to 400 degrees.
Pull stems off tomato tops, then trim about 3/4-inch from
bottom of each tomato.
Working over a bowl, use a small spoon to carefully scoop out
inner pulp of each tomato without piercing the skin.
Put tomatoes in a baking dish.
Put tomato pulp in food processor and pulse until it is a thick
puree. Pour back into bowl.
Add rice, parsley, basil, garlic and oil.
Season generously with salt and pepper then mix well.
Spoon filling evenly into each tomato, sprinkle with cheese,
put tops on and arrange tomatoes in the baking dish.
Drizzle a little oil over the tomatoes.
Bake for about 50 minutes until the rice is swollen and the
tomatoes are soft and well browned.