Tomatoes stuffed with rice
difficulty
ingredients
- 8 Jolife tomatoes
- 8 tablespoons risotto rice
- 5 potatoes
- Salt
- Ground pepper
- Olive oil
- Basil and oregano
preparation
Rinse the tomatoes and cut off the top part. Set aside to use as a lid. Hollow out the tomatoes and process the flesh in a food mill. Season with salt, pepper, oil, basil and parsley. Add the rice to the tomato flesh and marinate for at least one hour and a half.
Stuff the tomatoes with the rice and close them with the reserved “lids”. Arrange the tomatoes on an oiled baking dish and add the potatoes cut into wedges.
Season the potatoes with oil and salt and bake for about 1 hour at 200°C. Serve hot.