Stuffed tomatoes with rice is a classic of the Italian cuisine during the Summer time

Serves: 4 people

INGREDIENTS:

• 4 beef tomatoes
• 250g Arborio rice or red rice
• A bunch of Parsley and basil
• Salt and black pepper just enough
• 4 large potatoes
• 1 garlic clove
• Extra virgin olive oil, just enough.
• Oregano and Fennel seeds if you like

METHOD:

• Remove the skull cup of each tomato and keep aside
• With a tablespoon start emptying the tomato very carefully and save the inner parts in a container.
• Blend the pulp and season with parsley, basil, salt, black pepper, oregano and part of the EVO oil.
• Add the rice to the mix and let rest for few hours.
• Without exercising to much pressure, fill up the tomatoes then cover with the top ( point 1).
• Oil an oven tray where you will place the filled tomatoes and some unpeeled potato wedges which will be seasoned in the same way of the tomato mix, adding a garlic clove and some fennel seeds before the baking.
• Top them all with some extra oil and Cook in the preheated oven at 200C for 45 minutes.
• Once ready, take out and let rest. Serve warm.

Stuffed tomatoes with rice is a dish which can be made in advance so that can get more flavor while resting.