Ingredients
4 medium tomatoes1/8 teaspoon salt1/2 cup chopped onion3 tablespoons butter, divided1-1/2 cups cooked rice1/2 cup grated Parmesan cheese2 tablespoons minced fresh parsley1 tablespoon minced fresh basil or 1 teaspoon dried basil1/2 teaspoon garlic salt
Preparation
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
