Pomodori ripieni - Stuffed tomatos
From caramia 16 years agoIngredients
- 8 round, large tomatoes shopping list
- 1/2 cup rice shopping list
- 1 clove garlic shopping list
- 4 tablespoons olive oil shopping list
- 2 tablespoons freshly grated parmigiano shopping list
- salt & pepper to taste shopping list
- 1/2 cup dry white wine shopping list
- Freshly shredded basil shopping list
How to make it
- Wash and dry the tomatoes, then cut around their caps and scoop out the pulp with a spoon, being careful not to puncture the tomatoes. Do the scooping over a bowl so as to catch all the liquid that drips from the tomatoes as well, and when you are done blend the pulp and juice. Then combine the blended tomato pulp with the remaining ingredients except the wine. Preheat your oven to 350 F.
- Stuff the tomatoes with the filling without tamping down too hard, replace the caps, and put them in a lightly oiled oven proof dish. Pour the wine into the dish and bake the tomatoes until done, about 45 minutes. Serve either hot or cool.
People Who Like This Dish 2
- mystic_river1 Bradenton, Florida
- jenniferbyrdez Kenner, LA
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 3 people-
you get my 5!mmmm
mystic_river1 in Bradenton loved it -
Thanks.
jenniferbyrdez in kenner loved it
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