Italian tomatoes with rice and parsley

This is one the easy dish the Romans have for the summer when tomatoes are ripe and plump.

10 ripe tomatoes with the top cut off ( we’ll use the top later.)

Olive oil

2 cup of chopped parsley

1 1/2 cups uncooked white rice

4 cloves of garlic, minced finely

Core the tomatoes and combine rice, parsley, garlic and tomatoes cores, pepper, and a little salt together. 

Use your finger the break up the tomatoes in a bowl. Cording the tomatoes may be executed by running a 

sharp knife around the top and then using a tablespoon to scope out the innards of each tomatoe. Don’t worry if there seems to quite a wetness, that is normal.

In a Pyrex disk, arrange the ten tomatoes upright. If the dish supports more room, use another tomato.

Now put on the lids on top of tomatoes you cut off earlier.

Pour a 1/2 tbls. of olive oil over tops of tomatoes.

Bake at 300F for FOUR hours. Baste the tomatoes with liquid that will  run out for the first two hours.

The rice may be cooked unevenly around the edges. If you wish the to be more thoroughly cooked, cover the tomatoes the last hour. (This implies you have a cover, you could use tin foil.)