Stuffed Tomato with Fresh Herbs

6 ripe but firm large tomatoes
5 tbsp olive oil
1 cup Arborio rice
1 clove garlic, minced
¼ cup chopped fresh basil
¼ cup fresh marjoram
4 tbsp chopped fresh Italian parsley leaves
4 tbsp fresh thyme- stems removed
2 tbsp chopped mint leaves
¼ cup grated Parmesan
¼ cup white wine or water or broth

Preheat oven to 350 degrees.
Wash tomatoes, cut about ½ inch thick slice off the top of each tomato, reserve tops. Scoop out the pulp into a bowl and add any additional juice. Mix in the rice, 2 tbsp olive oil and the rest of the ingredients. Toss well.

Oil the bottom of an 8 by 8 baking dish with 2 tbsp of the olive oil. Spoon the rice mixture into the tomatoes, mounding the stuffing and place them in the prepared pan, place the top back on the tomatoes. Bake until rice is tender. About 45 minutes.

270 kc
13.5g
2.4g
3mg
54mg
33g
4.9g
8.4gm