Cut the tops of the tomatoes off (about 1/4 inch) and remove the innards (I typically save the innards in a freeze safe container for future dishes). Be careful not to penetrate the walls of the tomatoes. Cut holes in the tops of the tomatoes around the cores. Lightly dust the inside of the tomatoes with sugar as this helps reduce the acidity. Place the tomatoes—with the tops on—in a large baking dish (oiled—use 1 tablespoon of the olive oil), cover with plastic wrap and place in the refrigerator.

Rinse the rice until the water is clear and not milky. Place the rice, water, ½ teaspoon of salt and vegetable bouillon cube in a one quart sauce pan. Place a snug fitting lid on the saucepan and, over high heat, bring to a boil. Immediately reduce heat to a very low setting and let steam, covered, for 20 minutes. Try to use the lowest setting possible so you don’t burn or over cook the rice. After 20 minutes remove the rice from the heat and let sit for 5 minutes.

Heat the oven to 350°F.

Brown the ground beef; drain the oil and set to the side.

In a large pot add 3 tablespoons of olive oil the diced onion and minced garlic. Cook over medium heat until the onions are semi-transparent (do not brown the onions).

Add the tomato paste and mix well.

Add the tomato sauce, basil, rosemary, black pepper and remaining salt and mix well.

Add the rice and lightly mix (do not mash or break rice grains) until all grains are covered.

Add the ground beef and mix (again being careful not to damage rice grains). Let the mixture cook for 3 – 5 minutes.

Add the bread crumbs and ½ cup parmesan cheese, mix and remove from heat.

Remove the tomatoes from the refrigerator and stuff them with the mixture. Place the tomato tops back on the stuffed tomatoes. I usually add a little bit of the mixture in the holes of the tomato tops that were cut around the core.

Sprinkle the tomatoes with the parmesan cheese and bake in the over for 25 minutes at 350°F.

Let the tomatoes sit for 5 - 10 minutes before serving.

Eat and enjoy