Stuffed tomatoes

Cut off the top of the tomatoes with a knife and hollow out the inside with a melon baller or a spoon.

Prepare a mixture with the parsley and calamint. Mix it with the rice, season with extra virgin olive oil and adjust the salt. Fill the tomato shells with the mixture and place a basil leaf on each one.

A very simple dish, among the most suitable for a summer dinner. The filling can also be enriched with anchovies, tuna and hard-boiled eggs. Many recipes recommend salting the tomatoes so they release their water. In this case, since they do not need to be cooked, the procedure is unnecessary. Instead of basil, other aromatic herbs can be used, such as chives or marjoram.