Ingredients
- 10 large tomatoes
- 3/4 cup Rice
- Garlic
- 5 tbsp Olive oil
- 3 tbsp Parmesan
- 1 cup white wine
- Basil and oregano
- Salt and black pepper
Method
First prepare the tomatoes – cut off the tops and scoop out the soft insides with a teaspoon. Put 3 tbsp olive oil and the rice in a pan. Cook over medium heat until the rice turns translucent. Add the finely chopped garlic, the tomato pulp, the Parmesan and all the seasonings to taste. Fill the tomatoes with the mixture, leaving a little room at the top, and cover them with their tops.
Place the tomatoes in a baking dish greased with the remaining olive oil and pour the wine around them. Bake in an oven preheated to 180 degrees. The dish will be ready in about 40–45 minutes.
Stuffed tomatoes can be served either warm or cold.
