This recipe is inspired by the Wednesday Chef's rice-stuffed tomatoes.
I halved 6 large tomatoes and scooped out the seeds and flesh into a bowl. The tomato shells went into a foil-lined pan. I sautéed a small onion in olive oil in a non-stick saucepan, then added ½ cup dry rice and sautéed it until the grains were coated in oil.
I added a cup of water to the pan, brought the water to a boil, then lowered the heat to a very low simmer and covered the pan until the rice was done (15 minutes). I let the rice cool a bit, then stirred in about 3 tablespoons of pesto.
I stuffed each tomato half with about 2-3 tablespoons of rice, and topped the tomatoes with grated provolone (mozzarella or Parmesan would work just as well here). In the saucepan used for making rice, I brought the tomato liquid to a boil and then simmered until it reduced a bit. I poured the liquid over the tomatoes, and baked them at 425 for about 45 minutes. These tomatoes are best eaten lukewarm.