Tomatoes stuffed

Here is a recipe very famous and appreciated in that of Rome and beyond. Tomatoes stuffed with rice. Easy to do reminds me a lot of my childhood when my mother made them often combined with baked potatoes. A real treat as it was at least 4 each.

Ingredients for 4 people:

8 firm ripe tomatoes suitable for rice,
16 tablespoons of uncooked rice, I use the Carnaroli,
1 clove garlic, chopped up,
salt, fresh basil, extra virgin olive oil, black pepper, 8 anchovy fillets, 8 medium potatoes, fresh rosemary.

Preparation:

We take our tomatoes, cut the caps and let's put aside. For each tomato her. With a spoon we take away the tomato pulp without breaking the same tomato. Pour in the chopped tomato pulp and once we add chopped basil, chopped garlic, salt, ground pepper and a little extra virgin olive oil. Mix well. We set aside a little of this sauce and add all the remaining rice. We mix. Now we go up and add pepper tomatoes and fill with sauce and rice to the edge of the tomato itself, but not too much. We put an anchovy fillet on each tomato and close all with drop cap tomato. Now a lot of oil, salt and pepper. Meanwhile we clean the potatoes and cut them into wedges. Pour and season with the remaining sauce and rosemary, garlic, salt and pepper. Pour in the pan that we have chosen for the tomatoes and cook it all covered with aluminum foil at 180 degrees for at least 50 minutes. After this time we remove the foil and we continue cooking for another 20 minutes. Let them cool and serve them with the potatoes.

Thank you for reading my posts.

Yum