Pomodori Ripieni di Riso (Rice-stuffed Tomatoes)

Serves 6

6 good-sized ripe tomatoes
1.2 cup Arborio rice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh mint
1 tablespoon chopped parsley
1/4 cup extra virgin olive oil
salt and freshly ground pepper

1. Cut a slice from the top of each tomato to make a cap. Carefully hollow out the tomato and sieve the flesh into a bowl. Add the rice, herbs, 3 tablespoons of oil, salt and pepper and let stand for about 30 minutes to blend the flavors.
2. Meanwhile, sprinkle the insides of the tomatoes with salt and turn them upside down to drain out the moisture.
3. Preheat oven to 350° (180°C). Drain the rice, reserving the tomato liquid. Fill the tomatoes with the rice and pour a little tomato puree on top of each. Replace the caps on the tomatoes and arrange in a baking dish that has been brushed with the remaining oil. Bake for 1 hour or until the rice is tender and dry, gradually adding the reserved tomato liquid as it is absorbed.