like imploded pizzas

I was gathering recipes for stuffed tomatoes, looking for a filling, healthy springtime dish. Ultimately, I found myself disappointed by either a bland flavor profile, a lack of substance, or how (not) easy they were to make for a weeknight cook. So I set out to make my own variation, a sort of amalgam of my various failures.  

What I ended up with may not be terribly authentic, but is delicious and efficient. Sure, you could spend the time to make a garlic-basil risotto to fill your 'mats with—if you've got that kind of time on a Tuesday night. In the end, these rich, filling, robust little flavor bombs seemed to me like imploded personal pizzas.

6 whole medium tomatoes
1/2 cup of rice
½ cup of bread crumbs
1 cup of packed basil
1 tbs blanched slivered almonds
3 whole cloves of garlic + 1 more, minced
¼ cup parmesan cut into ¼-inch cubes
juice of ½ a lime
2 tbs olive oil
salt
butter

GREEN
I'd start out by making the pesto. You'll have time while the rice is cooking, but the tomatoes need to be dealt with as well, so… you've got to start somewhere. This part is easy. Wash the basil, throw it in your food processor with 3 whole cloves of garlic, almonds, lime juice, salt and olive oil. Blend until it's pesto. After that's a wrap, preheat the oven to 425˚.

WHITE
The rice is up next: I often start rice by melting a small pat of butter in a saucepan. Once, it's good to go, I'll add a clove of minced garlic and a pinch of salt, simmering until it's fragrant. Then I'll add the rice, stirring it constantly, until there's a light toast on it. Lastly, I'll add twice as much water as I did rice, and a bring it to a boil, reduce the heat, cover the pot—letting it simmer for 15 minutes or so until done.

While the rice is doing it's thing, core the tomatoes, cutting down through the the top in circle, with a paring knife and scooping out the insides with a spoon. (Note: I don't need to tell you to save those tomato innards for stock, do I).

RED
Let the rice cool a wee bit, then combine it with the pesto, parmesan and about ¾ of the bread crumbs, in a bowl. Once you've folded it all together, fill the cored tomatoes with your mixture. Top each tomato with the rest of the breadcrumbs, patting them down just a bit. Line a small casserole pan with parchment paper, arranging the filled tomatoes in it. Place it all in the oven for twenty minutes or so—until heated through and the skin of the tomatoes are crinkling a bit and breadcrumbs are toasty on top. Let them cool (just a tad) and serve warm—I'd provide some steak knives to quarter them easily.