8 lg. tomatoes, firm
1/3 c. olive oil
1/2 c. onions, chopped
1/2 lb ground beef
2 Tbs. rice, raw
2 ts. salt
1/4 ts black pepper
1/4 ts basil
Cut a 1" piece off the stem end of the tomato. Scoop
out the pulp and save. Heat 2 Tbs. of the oil in a
skillet; saute the onions 5 min. Mix in the meat and rice;
cook 5 min., stirring frequently. Add the tomato pulp,
salt, pepper, and basil. Cook over low heat 5 min.
Cool and stir in 2 Tbs. of the oil. Stuff the tomatoes
with the mixture; arrange in an oiled baking dish;
sprinkle with the remaining oil. Cover and bake at 350
30 minutes, removing the cover for the last 10 minutes.
Serve hot or cold.
