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
3 tablespoons freshly grated Parmigiano
1/3 pepper
1/2 cup white wine
Fresh basil

Wash  tomatoes and cut around their caps, scoop out the pulp with a spoon over a bowl, do not puncture the tomatoes.
Save and mix the pulp and tomatoes juice.
Mix the 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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