Italian Vegetable Dishes Recipes - Stuffed Tomatoes (Pomodori Ripieni) Recipe

• 4 large tomatoes

• 15 ml/1 tbsp olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 75 ml/5 tbsp cooked rice

• 15 ml/1 tbsp chopped fresh parsley

• 75 g/3 oz/1 1/2 cups fresh breadcrumbs

• Salt and freshly ground black pepper

• 15 g/1/2 oz/1 tbsp unsalted (sweet) butter

Method:

1. Cut the top off the tomatoes and scoop out the centers. Place the shells in an oven­proof dish.

2. Heat the oil in a frying pan (skillet) and fry (sauté) the onion and garlic.

3. Add the cooked rice and the scooped out tomato flesh. Stir in the parsley and breadcrumbs.

4. Season to taste and spoon into the tomatoes. Dot with tiny amounts of butter and replace the lids.

5. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 12-15 minutes.