Risotto Stuffed Tomatoes

Preheat oven to 350F.

Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse rice under cold water and set to the side.

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

Oil the bottom of an 8 x 8 baking dish and place hollowed tomatoes in the dish.

Toss the rice with 1/4 cup of tomato pulp. Add minced garlic, basil, parsley, parmesan, 2 tablespoons of olive oil and salt and pepper, to taste. Combine well.

Spoon mixture into each tomato, mounding slightly. Sprinkle about 1 tablespoon of Italian breadcrumbs over each tomato and drizzle each with a little olive oil (to help the tops brown). Bake for 20 minutes or until rice is heated through.