tomatoes with rice, an easy receipe

Today I propose a new recipe with a taste and color all Italian, a summer dish: tomatoes with rice, suitable for both dinner and lunch.

The recipe of tomatoes with rice that I propose today is Grandma’s recipe, but I added an extra touch.

Tomatoes with rice are an all-summer dish because the type of tomatoes we need is only found at this time of year.

I will never tire of repeating to always use seasonal fruit and vegetables, for a physical benefit and for our pockets. In my recipe for tomatoes with rice we have to pour abundant oil !!!!!

Let’s find out the recipe together.

Ingredients:

8 rice tomatoes;

17 tablespoons of rice Ribe Parboiled grain long (2 tablespoons of tomatoes are counted and then one is added at the end);

5 large potatoes;

4/5 basil leaves;

1 sprig of thyme;

A few leaves of parsley;

1 clove of garlic;

1/2 mozzarella;

Extra virgin olive oil;

salt

First wash the tomatoes well and cut the cap and set it aside. With a pointed knife cut the perimeter of the tomato and. helping yourself with a spoon, empty the tomato, cleaning it well.

Now with a vegetable mill or a mixer, pass the pulp of the tomatoes and put the past in a container.

Clean the basil leaves and parsley and chop very fine.

Add the chopped basil and parsley thyme sprig (a teaspoon of thyme in a jar) and the garlic cut in half that you remove before putting the rice in the tomatoes.  

Now let’s peel the potatoes, let’s make them dry and let’s make lots of medium-sized squares. Put the potatoes in a bowl and season with 5 tablespoons of freshly seasoned dressing, add plenty of oil and salt and mix everything. 

At this point add the 17 tablespoons of rice and 2 teaspoons of salt and mix again.

The dressing must be salty. Place the potatoes on a baking sheet (I use the square-shaped pizza piece 30×30 cm). Now take the emptied tomatoes, salt them inside and fill them with 2 tablespoons of rice each. With the remaining liquid finished filling the tomatoes, and lay them on top of the potatoes.

Cut the mozzarella into small pieces and dip a small piece at a time into the rice filling.

Cover the tomatoes with their caps and inform at 200 degrees for 50/60 minutes. Taste the rice with a fork to check the cooking. If you want to brown the potatoes more, once the tomatoes are cooked with the rice, remove the tomatoes from the pan and put the potatoes in the oven for another 10 minutes. And your summer dish is ready !!!!

Enjoy your meal.

Tips of the day:

• A trip to Europe with our children? Here is an idea Prague with the children;
• Summer straw bags: here you’ll find how to wear them;
• For our beach holidays you can not miss in our wardrobe a long skirt with sneakers.