Italian Rice-Stuffed Tomatoes


This flavorful first course can be served either hot or cold.

 

 

 

 

Servings:4

INGREDIENTS:

  • 4 tomatoes
  • 4 oz Rice
  • 1 clove of garlic
  • salt to taste
  • ¼ cup extra virgin olive oil
  • oregano, chopped to taste
  • basil to taste

 

METHOD

Wash the tomatoes and cut them horizontally near the stem.

The top piece will act as a cap for the stuffed tomatoes.

Use a spoon to remove the pulp and place it in a mixer or blender.

Chop the tomato pulp with the garlic, a couple basil leaves and a pinch of oregano.

Place the tomato mixture in a bowl.

Add salt, olive oil, add rice and mix well. 

Stuff the tomatoes with this mixture.

Cover with their tops and place them in a baking dish.

Cover with a sheet of aluminum foil and cook in a 320°F degrees for about 40-45 minutes.

Once ready, you can serve the stuffed tomatoes either hot or cold.

 

 

 

Source: Academia Barilla

 

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