DECADENT ITALIAN RICE STUFFED TOMATOES

• 4 tomatoes
• 4 oz Rice
• 1 clove of garlic
• salt to taste
• ¼ cup extra virgin olive oil
• oregano , chopped to taste
• basil to taste

METHOD

Wash the tomatoes and cut them horizontally near the stem.

The top piece will act as a cap for the stuffed tomaotes.

Use a spoon to remove the pulp and place it in a mixer or blender.

Chop the tomato pulp with the garlic, a couple basil leaves and a pinch of oregano.

Place the tomato mixture in a bowl.

Add salt, olive oil, add rice and mix well.

Stuff the tomatoes with this mixture.

Cover with their tops and place them in a baking dish.

Cover with a sheet of aluminum foil and cook in a 320°F degrees for about 40-45 minutes.

Once ready, you can serve the stuffed tomatoes either hot or cold.