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Appetizers: VEGETABLES

POMODORI RIPIENI CON RISO Tomatoes Stuffed with Rice

Mail this recipe to a friend!	4 large round tomatoes ripe and firm 2 tbs. parsley, finely chopped 1 clove garlic, finely chopped basil, finely chopped 1 pinch of oregano 1/4 cup boiled rice extra-virgin olive oil 1/2 cup breadcrumbs salt pepper	See Also:      Olive Oils      Colline Teatine DOP      Terre di Siena DOP      Umbria DOP      Vegetables      Pomodoro di Pachino IGP      Wine Pairings      Dolcetto d'Alba DOC      Frascati DOC      Vernaccia di San Gimignano DOCG
	Wash, dry and cut the tomatoes in half horizontally, remove the inside, sprinkle with salt and set them upside down over a sieve for about 30 mins. Add parsley. garlic, basil, oregano and salt and pepper to taste to the rice. Blend all the ingredients well, and then fill the tomatoes with the mixture and level off the top with a spatula. Pre-heat the oven to 400ºF. Coat the inside of a large baking pan with oil. Place the tomatoes side by side in the pan, cover the surface with breadcrumbs, and sprinkle with a small quantity of oil, and bake for about 30 mins. Serve warm, but they are also very good served at room temperature as a side dish or antipasto.

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