Tomatoes stuffed with rice (4)
Instructions
Remove the top cover tomatoes, dig the pulp and flip them to lose water.
Liquidize the pulp, add the tomato puree, rice, garlic and chopped basil, salt and pepper and let stand for 30 minutes.
Salting the tomatoes, fill them with the mixture of rice, align them in a greased baking, cover with the lid, place, empty spaces, the potatoes into pieces seasoned with salt and olive oil, sprinkle with olive oil and bake in the oven for 1 hour.
Ingredients and dosing for 4 persons
- 8 round tomatoes
- 200 g of rice
- 2 cups of tomato puree
- 1 clove of garlic
- 1 sprig of basil
- Olive oil
- Pepper
- Salt
- Potatoes