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Rice with tomatoes

Yield: 6 Servings

Ingredients:

• 1 1/2 c Rice short grained; -Arborio would be excellent
• 6 Tomatoes; large ripe -peeled
• 1 Garlic clove; finely chopped
• 1 tb -Salt
• 1/2 ts Black pepper
• 1 ts Oregano dried
• 1 tb Basil leaves;fresh chopped -OR-
• 1 ts -Basil dried
• 1 tb Italian parsley;fresh -chopped
• 1/2 c Olive oil

Instructions:

Place rice in an oven-proof baking dish large enough to contain the rice and the tomatoes. Cut peeled tomatoes in half and squeeze the juice and seeds onto the rice. Cut up the squeezed halves and place in a bowl. Season rice and tomatoes separately sharing the seasoning ingredients including the oil. Mix each well. Spread tomatoes on top of rice and place in 375F oven for 45 minutes. SERVES: 6

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