Serve these tomatoes as an antipasto or as a vegetable side dish.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees. Using a sharp knife, cut a very thin slice from the bottom of tomatoes to enable them to stand upright. Cut 1/8 inch from the stem end of each tomato; discard ends. Use a melon baller to scrape flesh, seeds, and juice from 6 of the tomatoes into a medium bowl. Repeat with remaining 2 tomatoes, but scrape the flesh, seeds, and juice into a separate bowl.

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  • Sprinkle a bit of salt to taste in each tomato; stand them in a small baking dish.

  • To the reserved pulp of the 6 tomatoes, add 1 teaspoon salt, basil, finely chopped tarragon, shallots, pepper, and arborio rice; mix to combine.

  • Fill tomatoes with rice mixture, gently tapping the bottom of each tomato to distribute filling evenly. Sprinkle Parmesan over the tops and drizzle with olive oil.

  • Add wine to the reserved pulp of the 2 tomatoes, mix to combine, and pour into the bottom of the dish.

  • Bake until the tops are golden brown and the rice is tender, 45 minutes to 1 hour. Remove from oven and serve immediately. Garnish with remaining teaspoon chopped tarragon.

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