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1 cup dry white rice
2 large tomatoes (preferably that are very wide, since you will be hollowing them out and standing them up)
2 tablespoons olive oil
1/4 cup canned tomato puree
3 twigs of cilantro
1 clove garlic
Salt to taste
(Optional) 1 tablespoon tomato paste/concentrate
(Optional): 4 fresh basil leaves or 1 tablespoon dried oregano
Parmesan cheese for serving
Preheat the oven to 400º F
Cook the rice according to the bag’s instructions and once ready add the olive oil to avoid sticking.
Cut off the top of the tomato
Using a spoon, scoop out the insides of the tomato, creating a “bowl.” Put the tomato “insides” that you scoop out into a bowl.
Blend the tomato insides, garlic, tomato puree, and (optional) basil/oregano and tomato concentrate/paste. (If you don’t have a blender, don’t use the “tomato insides” and instead dice the garlic and mix that into ½ cup tomato puree and salt).
Mix your tomato mixture into the rice until the rice is evenly coated with the tomato sauce. Chop the cilantro into smaller pieces and mix it into the rice as well.
Spoon the rice mixture into your two “tomato bowls”
Line a baking tray with tinfoil or non-stick paper and place your rice-stuffed tomatoes on top
Place the tomatoes into the oven for about 15 minutes, or until the tomato is soft, squishy, and slightly darkened in color.
Let cool, top with grated parmesan (if desired)
Storage Indications: You can store the dish in a tableware container and microwave it the following day or reheat it in the oven for a few minutes at 350º F.