Serves: 6
Total Calories: 190
1 Bring 1 quart of water to a boil over high heat. Add the rice and 1 teaspoon salt. Reduce the heat to low and simmer for 10 minutes or until the rice is partially cooked but still very firm. Drain well. Put the rice in a large bowl.
2 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a baking pan just large enough to hold the tomatoes.
3 Cut a 1/2-inch slice from the top of the tomatoes and reserve. With a small spoon, scoop out the insides of the tomatoes and place the pulp in a fine-mesh strainer set over a bowl. Place the tomato shells in the pan.
4 To the bowl with the rice, add the strained tomato liquid and the oil, anchovies, garlic, basil, cheese, and salt to taste. Stir well. Spoon the mixture into the tomato shells. Cover the tomatoes with the reserved tops.
5 Bake 20 minutes or until the rice is tender. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roman Stuffed Tomatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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