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- Tomatoes Stuffed with Rice
- (Pomodori
Ripieni con Riso)
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Ingredients:
4 large round tomatoes ripe and firm
2 tbs parsley, finely chopped
1 clove garlic, finely chopped
Basil, finely chopped
1 pinch of oregano
1/4 cup boiled rice
Extra virgin olive oil
1/2 cup breadcrumbs
Salt and pepper
Directions:
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- Wash, dry and cut the tomatoes in half horizontally, remove the inside, sprinkle with salt and set them upside down over a sieve for about 30 minutes.
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- Add parsley, garlic, basil, oregano,
salt and pepper to taste to the rice.
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- Blend all the ingredients well and then fill the tomatoes with the mixture and level off the top with a spatula.
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- Pre-heat the oven to 400º F.
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- Coat the inside of a large baking pan with olive oil.
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- Place the tomatoes side by side in the pan, cover the surface with breadcrumbs, and sprinkle with a small quantity of olive oil, and bake for about 30 minutes.
Serve warm, but they are also very good served at room temperature as a side dish or antipasto.
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