Stuffed tomatoes Italian-style

Stuffed tomatoes Italian-style

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
6 large tomatoes
280g long-grain rice, cooked
2 tablespoons fresh basil, chopped
60ml olive oil
4 tinned anchovy fillets, drained and chopped
2 garlic cloves, crushed
freshly ground black pepper
salt
2 tablespoons parsley, chopped

Method

  1. Slice caps off tomatoes and set aside. Use a teaspoon to scoop out some of the flesh, leaving a thick shell. Roughly chop the scooped-out tomato and mix with the remaining ingredients, seasoning with salt and pepper.
  2. Stand tomatoes in an oiled shallow ovenproof dish just large enough to hold them in one layer and fill with the rice mixture. Top with caps.
  3. Bake in a moderately hot oven (190°C) for 15 minutes, basting with cooking juices every now and then. Serve hot or at room temperature with crusty bread and a salad.
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