Baked Tomato Rice

Ingredients

• 1 cup Long-grain rice (Washed)
• 7 medium Ripe tomatoes (Good-sized)
• 1 teaspoon Salt (To taste)
• 0.25 teaspoon Ground allspice (A little)
• 0.5 cup Bread crumbs (Grated)
• 2 tablespoons Butter (Melted)

Instructions

1. 1Wash the rice under cold water until the water runs clear. Bring 2 cups of water to a boil in a saucepan. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is cooked through.
2. 2Bring a pot of water to a boil. Score the bottom of each tomato with an 'X'. Place the tomatoes in the boiling water for 30-60 seconds, or until the skin starts to peel. Remove the tomatoes and place them in a bowl of ice water to cool. Peel the tomatoes, then roughly chop them. Place the chopped tomatoes in a saucepan and bring to a simmer. Cook for 15-20 minutes, or until the tomatoes have broken down and thickened slightly. Strain the tomato sauce through a fine-mesh sieve to remove the seeds and skins. Season with salt and allspice.
3. 3Preheat oven to 350°F (175°C). Grease a baking dish. Layer the cooked rice and tomato sauce in the baking dish, starting with a layer of rice and ending with a layer of tomato sauce. In a small bowl, combine the bread crumbs and melted butter. Sprinkle the bread crumb mixture over the top layer of tomato sauce. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the dish is heated through.