TOMATOES WITH RICE

This is one of the most typical dishes that every roman family eats on sunday....

For 4

- 8 big tomatoes

- 1 ½ fistful of rice each tomatoes

- garlic

- EVO oil

- basil

- salt

·      Take the tomatoes and cut them horizontally, paying attention to let  the tomatoes underside bigger than the top part..

·      Take the seed out, put a pinch of salt in the tomatoes and turn them upside-down to drain the liquid.

·      Add rice, chopped basil and garlic, salt  and oil as you like to the tomatoes pulp.

·      With the mixture, fill the tomatoes and put them in an oiled backing pan.

·      Put on each tomato the top part, previously cut  and preserved.

·      Put in the oven for 45 min  at 356° F (18o° C ).