STUFFED TOMATOES WITH RICE

"POMODORI COL RISO"


August 15 in Italy is an holiday called "Ferragosto". In pagan times it use to be a day to celebrate the middle of the summer.
In this day families use to go out for a short trip, a pic nic or a day on the seaside. 
This a typical roman dish, we use to eat it in summer at home or even take it on the beach.
You can prepare it the day before and live it one night in the fridge.

It can be eaten by vegans too!




Ingredients:

• big mature heirloom tomatoes
• rice (2 spoons each tomato)
• garlic
• fresh basil (or parsley)
• potatoes
• olive oil
• salt

Slice off the tops of the tomatoes and save them,
emty the tomatoes with a spoon a save the inside and the water in a bowl.

Prepare the baking pan with a bed of potatoes (and onion if you want) 
add rosemary, olive oil and salt.

Put the empty tomatoes in the middle. 



In the bowl with the inside of the tomatoes saved before, add 2 spoons of rice for every tomato,
the basil (or parsley), chopped garlic and olive oil.
Livi it to rest for one hour, then add some salt. 




Fill the tomatoes with the mix and cover with their tops-




Heat oven to 200° and cook for 40 minutes or untill they look cooked and a little burned.
Let it chill and serve it at room temperature or even cold.