📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked tomatoes.
2. Wash and prepare the tomatoes: Gently wash 6-8 medium-sized tomatoes. Carefully cut off the tops of the tomatoes and scoop out the insides with a spoon, leaving about a 1/4-inch thick shell. Set aside. Don't forget to save that delicious tomato pulp; you'll be using that later. Tip: if you find some especially juicy tomatoes, set them aside for a while to let the excess juice go, otherwise, you'll end up with a super runny dish.
3. Cook the rice: Cook 1 cup of your favourite rice according to package directions. Ideally, let it cool for a bit before proceeding; it'll stop the rice from sticking together when mixed with the other ingredients.
4. Prepare the stuffing: In a mixing bowl, combine the cooked rice with the scooped-out tomato pulp, 1/2 cup grated parmesan cheese (I love the taste of aged parmesan here), 1/4 cup finely chopped onion, 1 clove of minced garlic, 1/4 cup chopped fresh basil (or 1 tablespoon of dried basil if that's all you have). You can get creative by mixing in some grated carrots, zucchini or finely chopped bell pepper at this stage. Season generously with salt and pepper to taste, maybe some Italian seasoning if you feel daring.
5. Stuff the tomatoes: Carefully stuff each tomato with the rice mixture, mounding it slightly. Place the stuffed tomatoes in a baking dish.
6. Bake: Bake for 30-40 minutes, or until the tomatoes are tender and the filling is heated through. To achieve optimal browning and prevent burning, keep an eye on the tomatoes and adjust baking time according to your oven. If the tops are browning too fast, consider covering the baking dish loosely with foil.
7. Garnish and serve: Once cooked, garnish your delicious rice-stuffed tomatoes with extra fresh basil and a sprinkle of parmesan cheese. This dish is a perfect side to a piece of grilled chicken or fish. My kids love to have it as a light lunch on its own!