Pomodori Ripieni Con Riso


4 large round tomatoes ripe and firm
2 tbs. parsley, finely chopped
1 clove garlic, finely chopped
basil, finely chopped
1 pinch of oregano
1/4 cup boiled rice
extra-virgin olive oil
1/2 cup breadcrumbs

How to make the Tomatoes Stuffed with Rice:

Wash, dry and cut the tomatoes in half horizontally, remove the inside, sprinkle with salt and set them upside down over a sieve for about 30 min.

Add parsley. garlic, basil, oregano and salt and pepper to taste to the rice. Blend all the ingredients well, and then fill the tomatoes with the mixture and level off the top with a spatula. Pre-heat the oven to 400°F.

Coat the inside of a large baking pan with oil. Place the tomatoes side by side in the pan, cover the surface with breadcrumbs, and sprinkle with a small quantity of oil, and bake for about 30 min.

Serve warm, but they are also very good served at room temperature as a side dish or antipasto.

Serves 4