Crostini with tzatziki and cherries
80 recipes
Rice tomatoes
ingredients
servings
4
Ripe tomatoes
8 unit
Rice
160 grams
Garlic
1 wedge
Extra virgin olive oil
2 spoons
Parsley
6 sprigs
Basil
10 leafs
Natural sea salt
to taste
Black pepper
to taste
single courses from Italy - Lazio
Rice tomatoes
Rice tomatoes
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Do you know the rice tomatoes? They are a typical Roman recipe with which I grew up. Of course gluten-free, without dairy products and completely vegan.
preparation
step 1
To prepare rice tomatoes, leave right from the vegetable. Wash it thoroughly and dry it well. Cut the top, but do not throw it off, and empty the tomatoes by helping with a teaspoon.
step 2
Pick up the tomato pulp in a bowl and crush it roughly with a fork.
step 3
Add the rice, peeled garlic clove, private with minced meat (or, alternatively, put it whole and then remove it), a pinch of salt and pepper, parsley and chopped basil, and eventually
step 4
Make the filling in the fridge for at least 30 minutes and in the meantime rest the tomatoes that have been emptied and slightly salted inside the head down.
step 5
After this time, stuff each tomato with rice and place them in a pan. Cover with the caps and season with the oil. Cook for about 45 minutes at about 180 degrees in the preheated oven.
step 6
Find out here all the ingredients to enrich the filling: https://morettoschefs.com/2017/07/11/pomodori-di-riso/
