Ingredients
- 4 Large tomatoes
- 1 Can Italian Peeled Tomatoes
- 100 g Rice
- 1 Onion, chopped
- 2 Garlic cloves, minced
- Organic Extra Virgin Olive Oil, to taste
- Salt and pepper, to taste
- Fresh parsley, chopped, to taste
Instructions
Prepare the Tomatoes:
1. Cut off the top of the tomatoes and hollow them out, keeping the pulp.
Cook the Tomato Sauce:
2. In a pan, heat some Organic Extra Virgin Olive Oil and sauté the chopped onion and minced garlic until fragrant.
3. Add the tomato pulp and the Italian Peeled Tomatoes, and cook for 10 minutes.
Cook the Rice:
4. Cook the rice separately according to package instructions.
5. Mix the cooked rice with the tomato sauce.
Stuff the Tomatoes:
6. Fill the hollowed tomatoes with the seasoned rice mixture.
Bake the Stuffed Tomatoes:
7. Bake the stuffed tomatoes at 180°C (356°F) for 15 minutes.
Serve:
Garnish with fresh chopped parsley and serve hot.
— Preparation Time: 50 minutes
