Baked Tomatoes Stuffed With Rice Recipe

Ingredients:

Tomatoes are ripe large - 4-5 pcs.
Figure - 1 stack.
Dried Oregano - 1 tsp
Dried basil - 1 tsp
Salt - ½ tsp
Fresh parsley - 6 sprigs
Garlic, chopped - 1 clove
Olive oil - 2-3 tbsp

Preparation:

1. Preheat oven to 180 ° C, brush with olive oil a large baking dish.

2. In a medium bowl, soak the rice for 1 hour, then rinse and drain.
3. Rinse and dry with a paper towel tomatoes, carefully cut the tops and put them, remove the seeds and pulp, and set them aside in a separate bowl. In a medium bowl, combine tomato pulp, oregano, salt, parsley, garlic, 2-3 tbsp. l. olive oil and rice. Fill the tomatoes with the mixture. Cover the tops of tomatoes, sprinkle with a little salt and olive oil. Bake 45-60 minutes, until the rice is tender. As a garnish in the same form, you can put potatoes with rosemary and olive oil.
4. The rice can add a quarter cup of grated Parmesan cheese, tomatoes can also cover a slice of onion (pre-salt and pepper, brush with olive oil and herbs).

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