Tomatoes with rice
Anna Maria Bruzzese
Time of realization: 3 hours and 30 minutes (of which 30 for preparation, 2 hours of rest and 1 hour of cooking)
Degree of difficulty (1 to 5): 2
Ingredients for 4 portions
8 round tomatoes
8 tablespoons of rice type Roma for risotto
basil, parsley, mint, garlic, oil, salt and pepper
4 medium potatoes
Method
Wash the tomatoes and cut a slice on top, gently empty them. Remove the seeds from the pulp and make it into cubes, leave it to lose its water for a while and then drain it. Keep this vegetation water aside. Add parsley, basil, mint, garlic all well minced, salt pepper a drizzle of oil and raw rice to the pulp, mix well and let it rest together for at least two hours, but also three.
Meanwhile, peel the potatoes and cut them into wedges, season with salt, pepper and a drizzle of oil.
Take the tomatoes, drain their water and add it to the previous one, add salt and fill them with the flavored rice, sprinkle with a drizzle of oil and close with the cap; put a little oil in a pan, place the tomatoes and then pour the potatoes into the spaces. Pour over the water of vegetation kept aside, a little more oil and cover with aluminum foil, bake at 180 ° C for 40 minutes. Remove the aluminum and cook another 10/20 minutes (I take a grain of rice and see if it is cooked and I skewer a potato with a fork).
They are excellent both hot and lukewarm and cold.
