Rice Stuffed Tomatoes
4 medium tomatoes
1/8 teaspoon salt
½ cup chopped onion
3 tablespoons butter, divided
1 ½ cups cooked rice
½ cup grated parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
½ teaspoon garlic salt
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving ½ inch shells; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
In a small skillet, sauté onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid has 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 i9 inch square baking dish. Bake, uncovered at 350 for 15 to 20 minutes or until heated through.
Yields: 4 servings