8 lg. tomatoes
1 c. uncooked rice
1/2 c. grated Parmesan cheese
1 tsp. basil
1 garlic (crushed) or garlic salt to taste
1/4 c. olive oil
Salt and pepper to taste

Cut top off tomatoes; scoop out pulp. Place pulp in large bowl; add seasonings, oil, rice and cheese; mix well. Place tomato shells in Pyrex baking dish which has been greased with olive oil. Fill each tomato with mixture and garnish with stuffed green olives if desired. Bake at 375 degrees for 50-60 minutes or until rice is cooked.