Roman Stuffed Tomatoes - tomatoes

Method

• Preheat oven to moderate (350 degrees).
• Cut a slice from the top of each tomato, then scoop out seeds and juice; take care not to break the walls.
• Strain juice and, if necessary, add water to make 6 tablespoons of liquid.
• Lightly oil a shallow baking dish with the salad oil.
• Put tomato shells in the dish and sprinkle 2 to 3 tablespoons of olive oil over the shells.
• Heat remaining olive oil in a heavy saucepan.
• Add parsley and garlic and saute over medium heat 3 minutes.
• Add rice and cook 3 minutes longer, stirring constantly.
• Add chicken bouillon.
• Cover and cook 10 minutes, or until rice is almost done.
• Remove rice from heat.
• Add salt and pepper to taste, and cinnamon.
• Fill tomato shells with rice mixture.
• Over each, pour about a tablespoon of reserved tomato juice-water mixture.
• Bake 30 to 40 minutes, until rice is tender and liquid is absorbed.
• If rice shows signs of drying out during baking, baste with a little hot water.
• May be eaten hot, at room temperature or cold.