Pomodori Ripieni Da Viterbo Stuffed Tomatoes

Cut off the tops of the tomatoes and reserve. With a a spoon, scoop the flesh and seeds from each tomato into a bowl leaving about a 1/4 inch thick shell. If the tomatoes do not stand erect, cut a small slice off the bottom of each one. Drain the tomatoes upside down on paper towels. Strain the flesh and seeds through a sieve set over a bowl. Pressing on the pulp to extract the juice, and reserve the juice. Discard the pulp and seeds.

In a skillet, heat the olive oil and saute the onion till limp. Add the reserved tomato juice and the chicken broth, stir once, cover, and cook over low heat for 15 min. Add the peas and cook for 5 more or until rice has absorbed all the liquid. Transfer the rice mixture to a bowl and stir in the bread crumbs, cheese, basil and salt and pepper.

Preheat oven 350F lightly grease baking dish. Spoon fill the tomato cavities with the rice mixture. Replace the tomato tops and place them in a baking dish. Cover with foil and bake for 30 min. uncover and bake for an additional 15 min or until golden brown on top. Serve at room temp.