Stuffed tomatoes are a tasty #vegetarian dish prepared with tomatoes that are stuffed with a tasty filling of rice flavored with basil, olives, tuna and then baked. This dish is typical of the cuisine of the Lazio region where they enjoy them as a light one course meal. They are usually served accompanied by baked potatoes.
INGREDIENTS
4 medium to medium-large firm ripe round seeded and hollowed out 200 g rice a clove of garlic 5 leaves of fresh basil 50 g Grated Pecorino cheese 50 g Grated Parmesan cheese 100 g Provola cheese
1 glass white wine
3 tablespoons of tomato paste salt with black pepper to taste 3 tablespoons Extra virgin olive oil
PREPARATION
Wash and dry the tomatoes, cut the top cap and remove the seeds with a spoon, taking care not to break them. Cook the rice and drain it "al dente". In a saucepan, heat the olive oil and add the finely chopped garlic and basil. Add the tomato paste and blend with the glass of white wine. Put the rice in the saucepan, mix the pecorino cheese and parmesan cheese and add the diced Provola. Let the rice cool down a little bit. Fill the tomatoes with the mixture and place them in a greased baking pan. Cook for 45 minutes at 200 C° . They are delicious both hot and cold.
