A typical Roman dish, Pomodori con riso is simple to prepare and even better to eat! Simply slice off the tops and hollow out large ripe tomoatoes. Mix filtered tomato pulp with uncooked rice, mint, basil, parsley, minced garlic, EVOO, salt and pepper. Let sit for a few hours and then stuff the hollow tomatoes. Bake for about an hour at 350° degrees.  They taste even better the next day. Buon appetito!