Pomodori a La Riso
Pomodori A La Riso is an moderately easy dinner. Made with 6 large ripe tomatoes, 1/2 c. rice, cooked, 4 tbsp. fresh parsley, chopped, 2 tsp. dried basil and 1 large clove garlic, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cut off tops of tomatoes; scoop out pulp.
Place pulp in sieve; squeeze out juices.
Reserve juice; discard pulp.
Combine rice, parsley, basil, garlic and salt.
Add enough juice to moisten the mixture.
Spoon back into the hollow tomatoes.
Add remaining juice.
Place tomatoes on pan greased with 1/2 of the olive oil.
Replace tomato tops; drizzle the tomatoes with remaining oil.
Bake in preheated 375° oven for 1/2 hour, then reduce heat to 350° and bake for another 1/2 hour.
🍷 Perfect Pairings
Complete your meal with these
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