Rice-Stuffed Tomatoes

Method

1. Wash the tomatoes and remove the stems.
2. Cut off the top and hollow out the tomatoes, leaving the inner pulp.
3. Rinse the rice under cold water until the water runs clear.
4. Blend the tomato tops with a drizzle of oil and a pinch of salt, then strain.
5. Finely chop garlic and parsley, mix with breadcrumbs, oil, salt, and optional Parmesan to create a crumb topping.
6. Let the rice rest in the tomato water for 15-20 minutes.
7. Mix the rice with mozzarella, a little breadcrumbs, and salt.
8. Place the tomatoes in rings or on parchment paper, fill with the rice mixture without overfilling.
9. Top with the breadcrumb mixture, pressing down.
10. Drizzle with oil.
11. Bake at 190°C ventilated for 25-30 minutes.
12. Let cool slightly, garnish with parsley, and serve.