The "golden apple" or pomodoro is one of the great gifts from the New World to Italy. Tomatoes now permeate much of Italian cuisine. This is a terrific recipe that can be served as a side dish or a vegetarian main dish.

• 1 cup rice
• 6 firm, large tomatoes
• 5 Tbs olive oil
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 2 garlic cloves, minced
• 2 cups basil leaves, chopped
• 2 Tbs Italian parsley, chopped
• 1 Tbs oregano, crumbled
• 1/4 cup Parmesan cheese, freshly grated

Directions

1. Cook the rice in a 1 cup of water and the juice and pulp from the tomatoes. The rice should be just cooked through (don't let it get mushy). Drain if necessary.
2. Rinse the rice under cold running water and set aside.
3. Cut a 1/2" thick slice off the top of each tomato. Keep the tomato tops.
4. Scoop out the seeds, pulp, and juice from each tomato into a bowl.
5. Oil the bottom of an baking dish with 2 Tbs of olive oil. (The dish should be large enough to hold the tomatoes, but small enough that they all stand up.)
6. Add the garlic, basil, parsley, Parmesan cheese, 2 Tbs of olive oil, salt, and red pepper to the rice and mix well.
7. Spoon the rice mixture into the tomatoes, mounding slightly.
8. Place each filled tomato in the baking dish.
9. Any leftover rice can be spread around the tomatoes in the baking dish.
10. Place the tomato tops back on the tomatoes.
11. Drizzle with the remaining olive oil (1 Tbs).
12. Bake at 350F, until the rice is heated through, about 20 minutes. Serve hot, at room temperature, or chilled.

Notes: This is a versatile dish. You can service it as a hot side dish. It also makes a great cool dish for summer months. Pair with a salad, bread, and a nice wine for a lovely meatless meal.

Italians called tomatoes pomodoro, or "golden apples," because the first tomatoes were yellow. The Italian climate allowed the tomato to flourish, and become entwined with its cuisine. Italian tomatoes are considered to be some of the best in the world.