The slow roasting process does nothing for the appearance of these tomatoes, but, oh, the flavor! The rice slowly absorbs the summery tomato flavor as they roast.
SERVES 4 TO 8
INGREDIENTS:
- 8 medium-size ripe tomatoes
- 12 large fresh basil leaves
- 4 garlic cloves, peeled but left whole
- ½ cup Arborio rice
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
INSTRUCTIONS:
- Preheat the oven to 400°F. Lightly oil an 8-inch baking dish.
- Remove a ½-inch-thick slice from the stem end of each tomato and reserve. Using a small spoon, carefully scoop the pulp from each tomato into a medium-size bowl; take care to avoid puncturing the walls of the tomato.
- Arrange the tomatoes hollow side up in the baking dish.
- Combine the tomato pulp, basil, and garlic in a food processor and process until mostly smooth. Return to the bowl and mix in the rice. Season generously with salt and pepper. Spoon the filling into the tomatoes. Place the reserved slices on top. Drizzle the oil over the tomatoes.
- Roast for about 50 minutes, until the rice is cooked through and the tomatoes are tender and well browned.
- Let stand for at least 15 minutes.
- Serve warm or at room temperature.
