Tomatoes stuffed with rice (2)
Instructions
Wash and dry tomatoes, cut the upper cap and using a spoon remove the seeds, also remove the pulp and move to the knitting mill housed in a bowl.
Boil for 5 minutes the rice in salted water and mix in the tomato pulp.
Add the parsley and chopped basil, four tablespoons of olive oil, oregano, salt and pepper.
Mix well and fill the tomatoes with this mixture.
Cover with their shell.
Arrange in a baking dish and brush with oil still decorate with a bit of oil spilled.
Bake in preheated oven at 180 degrees for about 30 minutes.
Serve hot or cold.
