Rice Stuffed Tomatoes

It’s that time of year, when tomatoes are at their best, and this dish is a wonderful partner for grilled chicken or fish. Short-grained rice cooked in fresh tomato puree with basil, topped with breadcrumbs and baked. The perfect recipe for those of you with a bumper crop of tomatoes! 

• 2 to 3 tablespoons olive oil
• Kosher salt
• 6 tomatoes (approximately 3″ across or 3 pounds)
• red pepper flakes, to taste
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 9 tablespoons arborio or another short-grained, starchy rice
• fresh basil, chopped
• handful of breadcrumbs

1. Preheat oven to 350º, lightly grease a baking dish.
2. Cut the tops off the tomatoes (save the tops), scoop out the tomato flesh and juices into a medium bowl. If using a knife to make the initial cuts, be careful not to pierce the  bottom of the tomato. Salt the tomato cavities, and turn upside down on a plate to drain.
3. Puree scooped out tomato flesh in a blender or food processor. Heat a skillet over medium heat, add 2 tablespoons olive oil, when that warms up – add onion, garlic, and red pepper flakes. Cook them for 2 minutes, stirring frequently, until the onion begins to soften. Add the rice, and cook for 3 minutes, stirring so that the rice toasts a bit. Add the tomato puree, bring to a simmer, and reduce heat to medium-low. Season with 3/4 teaspoon Kosher salt, then cover the skillet with a lid and simmer for 10 to 15 minutes, stirring occasionally, this will par-cook the rice.
4. Stir fresh basil into the rice mixture. Place tomatoes right-side up in baking dish. Fill them not quite to the top, to allow the rice to expand. Sprinkle breadcrumbs on top, and drizzle with a little olive oil, and replace the tomato lids on each. Bake, uncovered for 30 minutes – until tomatoes are soft and rice inside has finished cooking.