Tomatoes Stuffed With Rice
Recipe appetizers for 4 people based on Tomatoes with tomato - cooking method oven.
Preparation:
Preparation: Wash and cut the cap off the tomatoes, empty them and keep the pulp. Put the rice, the parsley, the basil and the chopped garlic, the sieved pulp, the oil in a bowl, season with salt and pepper and mix the mixture well. Grease a baking dish with oil, line up the tomatoes, salt them inside and fill them halfway with the prepared mixture. Cover them with their hoods; cut the potatoes into wedges and distribute them among the tomatoes, pour a drizzle of oil on the caps and potatoes. Bake in the oven at 180 degrees for about an hour. This dish can be served both warm and cold.
Ingredients:
Ingredients: 8 Ripe Tomatoes - 8 Tablespoons Arborio Rice - 3 Potatoes - 2 Garlic Cloves - Parsley - Basil - Olive Oil - Salt - Pepper
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