Stuffed Tomatoes with Rice and Shrimp Recipe LaTavolaMarche

1. 1

   Wash your tomatoes & slice off the tops, with a spoon, hollow out the flesh of the the tomato being careful not to pierce the cup you are making.

2. 2

   Save the pulp & juice, pass through a food mill or give it a turn in the food processor, blender, etc.

3. 3

   In a small pot, brown 1 clove of garlic in a glug of olive oil.

4. 4

   Remove & discard.

5. 5

   Then on low heat, slowly saute your onion until it is translucentapproximately 10 minutes.

6. 6

   Add in your rice & saute for 1 minute, then raise heat & add tomato pulp.

7. 7

   Season with salt & pepper.

8. 8

   Bring to a low simmer for a minute or two.

9. 9

   Remove from heat and add in herbs.

10. 10

    Spoon mixture into cups of tomatoes and replace the tops of the tomatoes.

11. 11

    Bake in a casserole dish with a little olive oil rubbed on the bottom at 375 F/ 190 C for 20-30 minutes.

12. 12

    When the rice is cooked and the tomatoes have started to split its done.

13. 13

    Serve hot warm or cold with a drizzle good olive oil atop.

* Per serving · 4 servings · Values may vary.

No additional tips available.