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
Preparation
Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
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.
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.
Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated
