Recipe - Rice With Tomatoes

1 One half cup Rice, short grained;
Arborio would be excellent
6 Tomatoes; large, ripe,
peeled
1 Garlic clove; finely chopped
1 tablespoon Salt
One half teaspoon Black pepper
1 teaspoon Oregano, dried
1 tablespoon Basil leaves;fresh,chopped
OR
1 teaspoon Basil, dried
1 tablespoon Italian parsley;fresh
chopped
One half cup Olive oil

Place rice in an ovenproof 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini