RICE STUFFED TOMATOES
Servings Prep Time
2people 20minutes
Cook Time Passive Time
120minutes 2hours
Servings Prep Time
2people 20minutes
Cook Time Passive Time
120minutes 2hours
Ingredients
Instructions
  1. To begin you will have to prepare the tomatoes where place the rice with the sauce. Wash them and then cut off the top hat (1), which you have to keep aside. So start to empty the tomatoes, helping with the knife and a spoon (2), to remove all the vegetation water, the seeds and the white parts while red parts should be set aside. Completely empty the tomatoes and set aside (3).
  2. Now take the red parts of the tomato and put them in a container (4) to blend them with the mixer (5), up to have a mixture (6).
  3. Then chop the garlic (7) and parsley (8), very finely, and put the rice in a bowl (9).
  4. To prepare the filling of tomatoes, pour the mixture blended into the bowl with rice (10). Then add the chopped garlic (11) and parsley (12). Salt lightly and mix well.
  5. Now pour two tablespoon of extra-virgin olive oil to the filling (13). Pour a tablespoon of oil in a casserole where place the tomatoes, and then put a tablespoon and a half of this rice for every tomato (14). This should be filled to just over half remembering that in cooking rice will grow in volume. Fill each tomato and then cover with the hat (15) you cut as first.
  6. Now peel the potatoes (16) and then cut into slide (17), and then into sticks, in the classic form of a baked potato (18).
  7. Finally take a large baking dish, grease it with oil and put in stuffed tomatoes and chopped potatoes (19). Pour a little olive oil over the potatoes and put a couple of cloves of garlic with rosemary if you like. Bake (20) at approx 180°C for 120 minutes. Check from time to time cooking and when ready turn off the heat, take out (21) and let it cool completely before serving.
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