![Tomatoes stuffed with cereal, feta and olives Tomatoes stuffed with cereal, feta and olives](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1499773410/airwzsealaec7mffone0.jpg)
Tomatoes stuffed with cereal, feta and olives
first courses from Italy
Rice Tomato Tomatoes
Rice Tomato Tomatoes
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A very popular vegetarian dish in summer can be accompanied by other baked vegetables such as potatoes, courgette or eggplant.
Wash the tomatoes in cold water, dry them well and cut off the lid and store it separately. Empty one by one with a spoon after making some cuts in the pulp with a knife.
Salve the bottom of each tomato and let it drain inverted on a grater. In a basin put all the pulp and tomato water, add the garlic, the other aromas, the oil, salt and pepper.
Blend everything with the minipimer and then add the eight tablespoons of rice and mix well. Allow to rest for at least 3 to 4 hours, plus the rice absorbs the liquid and the more the final result will be better.
Drain excess fluid from rice. Place the oven paper on a frying pan and place it over the tomatoes.
Fill them with rice up to 1/2 centimeter from the top edge. Cover each with the sealed cap. Pour on each of the tomatoes a splinter of oil.
Bake in oven at 200 ° if static or 180 ° if ventilated for about an hour. But also look at it visually when the cooking feels optimal. Excellent to serve lukewarm can also be eaten cold.
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