This flavorful first course can be served either hot or cold.
4 oz Rice
1 clove of garlic
salt to taste
? cup extra virgin olive oil
oregano, chopped to taste
basil to taste
Wash the tomatoes and cut them horizontally. The top piece will act as a cap for the stuffed tomatoes. Use a spoon to remove the pulp and place it in a mixe. Chop the tomato pulp with the garlic, basil leaves and oregano.
Cover with a sheet of aluminum foil and cook in a 320°F degrees for about 40-45 minutes. Once ready, you can serve the stuffed tomatoes either hot or cold