Slow-Roasted Rice Stuffed Tomatoes

8 medium sized ripe tomatoes
12 large basil leaves
4 garlic cloves, peeled but left whole
? cup Arborio rice
salt and pepper
2 tablespoons olive oil

Heat oven to 400. Lightly oil and 8-inch baking dish.

Remove a ?-inch thick slice from the stem end of each tomato and reserve. Using a small spoon, carefully scoop the pulp from each tomato into a medium sized bowl, taking care not to puncture the tomato. Arrange the tomatoes hollow side up on baking dish.

Combine tomato pulp, basil, and garlic in food processor and process until mostly smooth. Return to bowl and mix in rice. Season generously with salt and pepper. Spoon the filling into the tomatoes. Place reserved slices on top. Drizzle oil over tomatoes.

Roast for 50 minutes, until rice is cooked through and tomatoes are tender and well browned. Let stand for at least 15 minutes. Serve warm or at room temperature.
from The Roasted Vegetable.