4 ripe beef tomatoes (height greater than weight)
4 oz. long grain rice
1 tbsp. chopped chives
1 tbsp. chopped mint
1 tbsp. chopped basil
2 tbsp. olive oil
Fresh ground pepper and salt

Preheat oven to 400 degrees. Cut off tops of tomatoes to form lids. Carefully scoop out tomato insides with a teaspoon. Wash rice and mix with chopped herbs, salt, 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 occasionally with juices, until rice has absorbed all the liquid (about 45 minutes).