Rice-Stuffed Tomatoes

Preparation

1. STEP 1 OF 8

   Wash the tomatoes, remove the tops, and hollow them out, keeping the pulp aside and discarding the seeds

2. STEP 2 OF 8

   During this operation, be careful not to cut the tomato skin with the knife

3. STEP 3 OF 8

   Sprinkle the inside of the tomatoes with salt and pepper, drizzle them lightly with 1 tablespoon of oil, and let them rest

4. STEP 4 OF 8

   Mix in a bowl the parsley, oregano, basil, whole crushed garlic, the reserved tomato pulp, and 2 tablespoons of oil

5. STEP 5 OF 8

   Let it marinate for at least half an hour; then remove the garlic and add the raw rice

6. STEP 6 OF 8

   Fill the tomatoes with the mixture obtained and close them with their tops

7. STEP 7 OF 8

   Place them in a small baking dish along with the potatoes cut into chunks and seasoned with 2 tablespoons of oil, salt, and pepper

8. STEP 8 OF 8

   Drizzle with 2 tablespoons of oil and bake in a hot oven at 200 degrees for about 1 hour

Suggestions

• Saucepan

• Cutting Board

• Knife

General Information

Analysis

Macronutrients (100 gr)