4 lg. ripe beef tomatoes
4 oz. long grain rice
1 tbsp. chopped chives
1 tbsp. chopped mint
Salt
1 tbsp. chopped basil
2 tbsp. olive oil
Black pepper

Preheat oven to 400 degrees. Cut tops off tomatoes to form lids. Carefully scoop out tomato insides with a teaspoon. Wash rice and mix it with chopped herbs, salt and pepper, and the chopped insides of the tomatoes. Olive oil should be added to this mixture and then fill tomato shells 3/4 full. Put on lids. Place in baking dish and bake in oven, basting with the juices, until the rice has absorbed all the liquid (45 minutes).