Baked tomatoes stuffed with rice

Ingredients

• 4 pcs Tomatoes
• 2 tbsp Olive oil
• 190 g Basmati rice
• 1 clove Garlic, chopped
• 1 tbsp Basil, fresh, chopped
• 2 sprig Parsley, fresh, chopped
• 1/4 tsp Fine sea salt
• 1/4 tsp Pepper, black ground

Method

1. In a bowl, place the rice and cover with water.
2. Let it soak for 2 hours. Drain and rinse.
3. Heat oven to 180C and grease baking dish with some oil.
4. Cut the tops off tomatoes and scoop out the flesh to get 60g.
5. If needed add some more pulp from the other tomatoes.
6. In a bowl, mix the tomato pulp, basil, rice, salt, pepper, garlic, parsley, olive oil, and rice.
7. Fill hollowed tomatoes with mixture and place in a greased baking dish.
8. Place tops back on tomatoes.
9. Drizzle with some oil and bake for 50-55 minutes.
10. Serve warm.