Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Roasted Tomatoes

Recipe courtesy of Ina Garten

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Tomatoes Roasted with Pesto

Recipe courtesy of Ina Garten

Okra with Tomatoes

Recipe courtesy of Food Network Kitchen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword