Tomatoes Stuffed with Rice
Stuffed vegetables appear on every antipasto table in Rome—including the spectacular one at Casale on the via Flaminia, where this recipe comes from.
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.saveur.com.
Ingredients
- 8 firm, ripe medium tomatoes
- 2 tbsp. finely chopped parsley
- 2 tbsp. finely chopped basil
- 2 cloves garlic, peeled and minced
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- Salt
- freshly ground black pepper
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