Family Food Recipes
Friday, June 17, 2016
Italian Stuffed Tomatoes
8 round, large tomatoes
1/2 cup white rice or rice
1 clove garlic
4 tablespoons virgin olive oil
tablespoons freshly grated Parmigiano
1/2 cup white wine
Wash tomatoes and cut around their caps, scoop out the pulp with a spoon over a bowl, do not puncture the tomatoes.
mix the pulp and tomatoes juice.
remaining ingredients (except the wine) with the tomato pulp .
Preheat your oven to 350
Stuff the tomatoes filling each without pushing ingredients too hard add the tops of the tomatoes caps, then add a lightly oiled oven proof baking dish.
Pour wine over the tomatoes, bake tomatoes until tender, about 50 minutes.
Served warm or cold with a pasta dish or a salad Serves 6-8
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