Tomatoes stuffed with rice
There are a variety of tomatoes in Tuscany and we use them to make many dishes. We prefer to use plum tomatoes or any ripe tomatoes most often to make
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.martascookingclasses.com.
Cooking tools:
- Blender
- Oven
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Baking dish
- Measuring spoon
- Serving platter
Ingredients
- Firm and Ripe Tomatoes: 6
- Long-grain Rice: 250 gr
- Garlic: 2 cloves
- Parsley: just enough
- Oregano: a tea spoon
- Salt: just enough
- Olive Oil: just enough
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