Tomatoes stuffed with cereal, feta and olives
7 recipes
Rice Tomato Tomatoes
ingredients
servings
4
Iodized salt
to taste
Parsley
30 grams
Basil
30 grams
Oregano
1 spoon
Pepper
1 teaspoon
Garlic
1 wedge
Extra virgin olive oil
2 spoons
Vialone nano rice
8 spoons
Red tomatoes
8 unit
first courses from Italy
Rice Tomato Tomatoes
Rice Tomato Tomatoes
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A very popular vegetarian dish in summer can be accompanied by other baked vegetables such as potatoes, courgette or eggplant.
preparation
step 1
Wash the tomatoes in cold water, dry them well and cut off the lid and store it separately. Empty one by one with a spoon after making some cuts in the pulp with a knife.
step 2
Salve the bottom of each tomato and let it drain inverted on a grater. In a basin put all the pulp and tomato water, add the garlic, the other aromas, the oil, salt and pepper.
step 3
Blend everything with the minipimer and then add the eight tablespoons of rice and mix well. Allow to rest for at least 3 to 4 hours, plus the rice absorbs the liquid and the more the final result will be better.
step 4
Drain excess fluid from rice. Place the oven paper on a frying pan and place it over the tomatoes.
step 5
Fill them with rice up to 1/2 centimeter from the top edge. Cover each with the sealed cap. Pour on each of the tomatoes a splinter of oil.
step 6
Bake in oven at 200 ° if static or 180 ° if ventilated for about an hour. But also look at it visually when the cooking feels optimal. Excellent to serve lukewarm can also be eaten cold.
