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Prep 10min
Total50min
Servings4
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Ingredients
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
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Steps
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
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To easily scoop the flesh from the tomatoes, use a melon baller.
If you find that your tomatoes won't stand upright, carefully cut a piece off of the bottom so that it stands upright.
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Nutrition Facts are not available for this recipe
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