Stuffed tomatoes with rice
8 ripe tomatoes
200g Arborio rice
Extra Virgin Olive Oil, basil, oregano, salt, pepper qb
1 garlic clove (if you like it!)
From grandma Angelina’s cookbook: tomatoes stuffed with rice.
Wash and cut off the top of each tomato.
Scoop out pulp and pass it in the blender to discard seeds.
Mix with salt, pepper, oil, basil, oregano, parsley.
Add row rice rinsed to tomato pulp and let macerate for at least 1 hour and a half.
Fill tomatoes with rice and flavored pulp.
Place stuffed tomatoes on a tin.
Add olive oil, salt and bake at 180 degrees for 1 hour.