Tomatoes stuffed with rice
Instructions
Wash the tomatoes, cover and svuotateli pull every other flag each, keeping aside the pulp and the seeds.
During this operation, take care not to affect with the knife the skin of tomatoes.
Sprinkle the inside of the tomatoes with salt and pepper, decorate lightly with 1 tablespoon oil and let them rest.
In a bowl, mix the parsley, oregano and basil, crushed whole garlic, the flesh of the tomatoes held aside and 2 spoonfuls of oil.
Let stand for at least 30 minutes; then remove garlic and add the uncooked rice.
With the mixture fill the tomatoes and cover them with their shell.
Place in a small baking dish along with the potatoes, cut into chunks and add 2 tablespoons of olive oil, salt and pepper.
Sprinkled with 2 tablespoons of olive oil and put in a hot oven at 200 degrees for about 1 hour.
Ingredients and dosing for 4 persons
- 4 great tomatoes ripe and firm
- 4 tablespoons of rice
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 4 leaves of chopped basil
- 1/2 teaspoon of oregano
- 3 potatoes
- 7 tablespoons of olive oil extra virgin
- Salt
- Pepper