Local productsMonday 07 August 2017

Recipe of the Week: Stuffed Tomatoes With Rice

Stuffed tomatoes are a classic Summer dish, fresh and easily digestible.

Credits: www.deabyday.tv

Stuffed tomatoes are a classic Summer dish, fresh and easily digestible. If you want to make a perfect Summer lunch, accompany the rice tomatoes with stuffed eggplants.

Ingredients:

  • 8 tomatoes
  • 8 tablespoons of rice
  • salt and pepper
  • extra virgin olive oil
  • Basil, oregano and parsley

Directions

Wash the tomatoes and cut the top preserving what will then become the "hat" of stuffed tomatoes.

Empty the vegetable of its pulp and mash it, add salt, pepper, extra virgin olive oil, basil, oregano and parsley.

Combine the rice with the seasoned pulp and let it soak for at least an hour and a half.

Then fill the tomatoes with this sauce and close with the top of the tomato previously cut.

Place them in an oiled baking tray for about 1 hour at 200 ° C.

Serve them hot or cold.

Buon Appetito!

Deborah Bellotti

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