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Have you ever tried the tomatoes stuffed with rice? Everything is cooked in the oven, with raw rice, and they are accompanied by potatoes and onion also baked with tomato sauce.
Look at the step by step because, with the photos, you will not even have to read the recipe. It is very easy and preparing it does not take long. Later, Baked, and to enjoy. They are also served hot, warm or cold, what more could you ask for?
And since we turn on the oven ... do we prepare this puff pastry and jam dessert?
Tomatoes stuffed with rice
- ascen jimenez
- Kitchen: Italian company
- Recipe type: Rice dishes
- Calories: 390
- Rations: 3
- Cooking time:
- Total time:
Ingredients
- 3 tomates
- 5 tablespoons of rice
- 1 / 2 garlic clove
- Basil
- Parsley
- 250 g of passata or crushed tomato
- 250 g of peeled potatoes
- 1 cebolla
- Sal Island
- Pepper
Preparation
We cut off the “hat” of the tomatoes and set them aside. We empty the three tomatoes and salt them.
We put the pulp of the tomatoes (the one we just removed) in a bowl.
We incorporate the passata and aromatic herbs. Also the garlic clove.
Add the oil, pepper and salt.
We blend everything with the mixer.
Inside that mixture we put 5 tablespoons of rice (raw). We mix everything well and fill the tomatoes with that mixture.
We put the stuffed tomatoes in a dish suitable for the oven.
We put a drizzle of oil on each tomato and reserve.
We leave the leftover crushed tomato in the bowl.
We put in that bowl, the one that had the tomato and the rest of the crushed ingredients, the potatoes and the onion, in pieces.
We mix well.
We put that mixture in the source of the tomatoes.
We cover each tomato with its hat.
Bake at 200º for 1 hour 20 minutes, approximately.
Notes
If during baking you see that it is browning too much, you will have to cover the tray with aluminum foil.
More information - Jam and puff pastry sweet