Preheat oven to 375°F
Cut off the top 1/2-inch of each tomato, reserve in a 9 x
13 baking dish.
Carefully scoop out flesh, chop and reserve. You should
have at least 2
cups. Freeze any remaining pulp for another recipe.
In a large skillet over medium heat, add 2/3 of the olive
oil. When the
oil is hot, add the onions and fennel and sauté for 5
minutes, or until
soft.
Add the fennel seeds and rice and sauté for 3 minutes,
stirring constantly.
Add tomato pulp, reduce heat to low and cook for 2
minutes, stirring
constantly.
Stir in the herbs and cook for 2 minutes.
Remove from heat and season with salt and pepper.
Stuff tomatoes with rice mixture, leaving a little room at
the top for the
rice to expand. Top with the tomato lids. Drizzle the
remaining olive oil
over the tomatoes and season again with salt and pepper.
Bake for 1 hour or until the rice is tender. Turn off the
oven and let
stand in the oven for 10 minutes, then let cool to room
temperature.
Yield: 12 each
