STUFFED TOMATOES

4 SIDE-DISH SERVINGS

Salt

⅔	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 freshly ground black pepper, plus more to taste
¼	cup freshly grated Parmesan cheese

 Bring a Medium Saucepan of salted water to a boil. Add the rice and simmer over medium heat until just cooked through, stirring occasionally, about 10 minutes. Drain and rinse the rice under cold running water. Drain well. Transfer the rice to a medium bowl and set aside.

Preheat the oven to 350 degrees F. 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 tomatoes in the prepared dish. Add ¼ cup of the tomato 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. (The stuffed tomatoes can be made up to 4 hours ahead.)

Cooking the rice ahead of time helps the tomato keep its shape when it’s baked. And so the presentation is better