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Rice Tomato Tomatoes

ingredients

servings

4

Iodized salt

to taste

Parsley

30 oz

Basil

30 oz

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

vegan source of C vitamins

ready in

4 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice Tomato Tomatoes

A very popular vegetarian dish in summer can be accompanied by other baked vegetables such as potatoes, courgette or eggplant.

Rice Tomato Tomatoes step 1

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.

Rice Tomato Tomatoes step 2

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.

Rice Tomato Tomatoes step 3

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.

Rice Tomato Tomatoes step 4

step 4

Drain excess fluid from rice. Place the oven paper on a frying pan and place it over the tomatoes.

Rice Tomato Tomatoes step 5

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.

Rice Tomato Tomatoes step 6

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.

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