- 5 tbsp of olive oil, plus more for drizzling
- 1 yellow onion, peeled and diced
- 1 tsp minced garlic
- 8 large tomatoes, ripe but still firm
- 2 cups cooked rice
- 1/4 cup fresh basil, chopped
- 1 cup fresh parsley, chopped
- 1 tsp salt
- 1 1/2 tsp ground black pepper, divided
- 1 tsp crushed red pepper flakes
- 1 cup grated parmesan, divided
- 8 oz fresh mozzarella cheese
- 1/2 cup panko bread crumbs
- Preheat oven to 350 degrees. Add 2 tbsp olive oil to a 9 x 13 inch baking dish and spread the oil around to coat the bottom. Set aside
- Add 1 tablespoon olive oil to a skillet and place over medium heat. Add the diced onion and sauté until soft and golden brown, about 8-10 minutes. Add the minced garlic and cook 1 minute longer. Scrape the onion and garlic into a large bowl.
- Cut the tops off the tomatoes and discard. Scoop out the inside of the tomatoes, reserving 3/4 cup of the pulp and juice and discarding the rest. Set the hollowed out tomatoes inside the baking dish.
- Add the 3/4 cup tomato pulp and juice to the bowl with the onions and garlic along with the cooked rice, chopped basil and parsley, salt, 1 tsp black pepper, red pepper flakes, and 1/2 cup grated parmesan.
- Push about 1 ounce of fresh mozzarella cheese into the center of each stuffed tomato, burying it in the stuffing.
- In a small bowl, mix the remaining 1/2 cup grated parmesan with the panko bread crumbs and remaining 1/2 tsp black pepper. Sprinkle evenly over the tops of the tomatoes.
- Bake for 35 minutes. Turn on the broiler and let cook for another 1-2 minutes to brown the bread crumbs. Watch carefully – the bread crumbs will go from golden brown to burnt in a matter of seconds.
- Remove from the oven, drizzle the tops with another 1-2 tsp olive oil and serve.