Tomato Rice Cups

Tomato Rice Cups

4 servings

4 medium tomatoes

1/8 teaspoon salt

1/2 cup chopped onion

3 tablespoons butter, divided

1 1/2 cups cooked rice

1/2 cup grated parmesan cheese

2 teaspoons parsley

1 teaspoon dried basil

1/2 teaspoon garlic salt

Cut a think slice off the top of each tomato. Scoop out pulp. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain. Saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid has evaporated. Remove from heat; sir in rice, cheese, parsley, basil and garlic salt. Stuff into tomato shells; dot with remaining butter. Place in baking dish. Bake uncovered, at 350° for 15-20 minutes. Enjoy!