Rice-Stuffed Tomatoes

 

4

large plum (Roma) tomatoes

1

tablespoon coarsely chopped fresh basil

1

tablespoon coarsely chopped fresh Italian (flat-leaf) parsley

1/8

teaspoon salt

1/8

teaspoon pepper

3/4

cup leftover cooked white rice

1

to 2 tablespoons extra-virgin olive oil

• 1 Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
• 2 Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling.
• 3 Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice.
• 4 Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
• 5 Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated