I'm so sorry I made this recipe thinking of Mara's blog What fun you know?? but I have not had time to participate in its contest at my own pace seen in recent days, but you still go and see the recipes who participated!
For me I thought the tomatoes with the rice, which my husband loves it, they were one of the hardest things in the world but when I tried them I have absolutely changed my mind ... they are very easy, the only thing was the slow pace of preparation, empty tomatoes from their flesh inside, it takes a life and I just got bored with the idea of \u200b\u200bhaving to prepare again, but then one day, out of desperation, I tried to do the digging for the balls of fruit .. Well I seemed a miracle, 20 seconds in tomato and also finished well .. if you never tried it, do it!
The recipe comes from my mother-in-law, the most delicious of all the ones I have tried:
For six tomatoes
6 large tomatoes 12 tablespoons of rice
Basil Oregano Parsley
Oil Sale Pepe
I cut the top cap of tomato obtaining such "cover" I salted the bottom of the empty tomato and put it upside down because they lose the excess water. Once emptied all take the pulp and flutter, horrified but here I do and I am fine, but the pieces are still everything is smooth, add the rice and the spices, salt and pepper to the meat and let stand plenty of half an hour. Then turn the oven at about 200 ° and start to fill the tomatoes with the mixture should not be filled to the brim, the rice will swell during cooking, you have to give you the distance to do so without coming out then too, filling about 2 / 3. Sprinkle with a little oil I put the lid and bake for 30 minutes, shooting them when they are golden brown outside.
Done! Uncomplicated not!?
I also added the potatoes, cut into wedges, I cooked in the same pan, stuck between a tomato and another.
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