Tomatoes Stuffed with Rice (Naples)

Vegeterian

Ingredients

Firm Tomatoes - 6 large

Salt

Rice - 3/4 cup

Olive oil

Grated parmesan cheese - 4 tbsps

Garlic, finely chopped - 1/2 clove

Anchovy fillets, finely chopped - 3-4

Capers - 4 tsps

Parsley, finely chopped - 2-3 sprigs

Basil, finely chopped - 2-3 sprigs

Pepper

Wipe the tomatoes, slice off their tops and use them as "lids". Pour out their juice and reserve it; squeeze or scoop out the seeds and discard them. Sprinkle the empty shells with salt.

Mix the tomato juice with the remaining ingredients, adding salt and pepper to taste. Stuff into the tomato shells - they should not be more than half-full as the rice will swell during cooking. Cover with the tops and arrange the tomatoes upright in a shallow baking dish. Sprinkle with serveral tbsps of olive oil and pour in 1 cup water. Bake in a slow oven for about 1 hour, or until the tomatoes are soft but still firm. 

Serves 6