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Ingredients

• 7 oz long-grain rice
• 4 tbsp fresh mint or basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp capers, drained & chopped
• 4 cloves garlic
• 2 tbsp grated fresh parmesan cheese
• 4 tbsp olive oil
• salt
• freshly ground black pepper
• 4-6 large firm ripe tomatoes
• 8 canned anchovy fillets, drained and finely chopped
  

1. Cook rice in a saucepan of boiled salted water until tender. Drain, rinse thoroughly and drain again. Place rice, herbs, capers, garlic, parmesan cheese and 2 tbsp oil, and salt and pepper to taste in a bowl and mix to combine.
2. Cut a slice off the top of each tomato to form a lid and set aside. Scoop out pulp leaving shells intact. Reserve seeds and juice and finely chop the pulp. Stir pulp and anchovies into rice.
3. Preheat oven to 400°F. Scoop rice mixture into tomato shells and place lids on top. Arrange tomatoes in an ovenproof dish. Pour reserved tomato seeds and juice around shells and drizzle with remaining oil. Bake, basting frequently, for 30 minutes or until tomatoes are tender.

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