Preheat the oven to 350. Slice the tops off the tomatoes. Carefully scoop out the inside of the tomatoes, being careful not to
puncture the tomato skin. Drain the tomatoes upside down. Chop up the tomato pulp. Heat olive oil in a frying pan and add the onions and garlic. After
two minutes, add the rice and stir to coat. Add half of the broth and cook, stirring until the liquid has been absorbed. Add the pulp and the remaining
broth. Stir and cook until the mixture is thick and creamy. Remove from heat and add the remaining ingredients. Stuff the tomatoes and bake uncovered for
15 minutes.
