ITALIAN STUFFED TOMATOES
YOU WILL NEED:
- 6 firm ripe tomatoes
- 5 stalks spinach
- 1 tablespoon pinenuts
- 2 teaspoons oil
- 1/2 cup long-grain rice
- 3 teaspoons oil, extra
- 1 small clove garlic
- ½ teaspoon basil salt, pepper
- 30g ( 1oz ) parmesan cheese
ITALIAN STUFFED TOMATOES RECIPE:
Cut the tops off tomatoes and scoop out the flesh with a teaspoon. Turn tomatoes upside down to drain away excess liquid.
Wash spinach, remove stalks, and tear leaves into large pieces. Place spinach leaves in a saucepan with water that clings to them. Stir over medium heat until the spinach is soft, approximately 5 minutes Place pinenuts and oil in a small saucepan, stir over low heat until pinenuts are light golden brown, and drain immediately. Cook rice in boiling salted water until tender. approximately 12 minutes. drain.
Place spinach into a food processor fitted with a metal blade, or into a blender. Process until finely chopped, approximately 30 seconds. Add pinenuts, and process for a further 10 seconds.
Remove the spinach mixture from the blender, add extra oil, crushed garlic, basil, salt, and pepper, and mix well. Fold in rice and the grated parmesan cheese. 5. Spoon rice mixture into tomatoes, place in a greased ovenproof dish, and bake in a moderate oven for 15 to 20 minutes.
Serves 6
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