leftover rice (Jesse made an awesome pot of basmati rice with vegetable broth
instead of water)
cheese (mozzarella and feta were our picks)
sauteed garlic and shallots
mix the first 4 ingredients and taste
stuff the gutted tomatoes with it and set them in a pyrex baking dish (or something)
use the rest of the rice/cheese mix to surround the tomatoes in the dish.
top with garlic and shallots
bake, covered, until sizzly and the tomatoes look cooked. I think we cooked them
at 375 for about 30 minutes. remove the cover and continue baking til it crisps up.
serve with pesto.