Rice-stuffed tomatoes are a tasty and colorful side dish, ideal to serve during the summer. The rice filling, garlic, parsley, and basil perfectly complement the sweetness of ripe tomatoes. A simple dish to prepare but with a unique flavor.
Wash the tomatoes, remove the tops, and hollow them out, keeping the pulp aside and discarding the seeds
During this operation, be careful not to cut the tomato skin with the knife
Sprinkle the inside of the tomatoes with salt and pepper, drizzle them lightly with 1 tablespoon of oil, and let them rest
Mix in a bowl the parsley, oregano, basil, whole crushed garlic, the reserved tomato pulp, and 2 tablespoons of oil
Let it marinate for at least half an hour; then remove the garlic and add the raw rice
Fill the tomatoes with the mixture obtained and close them with their tops
Place them in a small baking dish along with the potatoes cut into chunks and seasoned with 2 tablespoons of oil, salt, and pepper
Drizzle with 2 tablespoons of oil and bake in a hot oven at 200 degrees for about 1 hour
Saucepan
Cutting Board
Knife
Italia
| Energy (kcal) | 127.38 |
| Carbohydrates (g) | 10.78 |
| of which Sugars (g) | 1.81 |
| Fat (g) | 8.53 |
| of which Saturates (g) | 1.22 |
| Protein (g) | 1.67 |
| Fiber (g) | 1.68 |
