Hi, I am Jane. Today, we’re going to make amies tomatoes stuffed with basil-flavored rice recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice Recipe
AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice is something which I’ve loved my whole life. They are nice and they look fantastic.
To bewith this recipe, we must first prepare a few components. You can cook amies tomatoes stuffed with basil-flavored rice using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice:
- Take 8 ripe tomatoes, all the same large size
- Take 180 grams Italian rice
- Get 2 garlic cloves, finely sliced
- Get 12 fresh basil leaves, snipped
- Get 1 egg
- Take 100 ml extra virolive oil
- Take 1 salt and freshly ground black pepper
Instructions to make AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice:
- Wash and dry thevtomatoes. Cut them across in half. Scoop out some of the seeds and discard. Scoop out all the pulp and the juice with a pointed spoon, taking care not to break the skin. Chop the pulp and put it in a bowl with the juice.
- Sprinkle the insides of the tomatoes halves with salt and place them in the fridge for at least 30 minutes.
- Add the rice to the bowl together with the garlic and basil leaves.
- Put the egg and mix thoroughly into the rice mixture. Add the oil, plenty of pepper and salt to taste. Mix again very well and leave for at least 3 hours.
- Heat the oven to 190°C.
- Oil a large dish and place the tomatoe halves in it. Fill them with the rice mixture, to come level with the tops of the tomatoes. Bake until the rice is cooked, about 45 to 50 minutes. Serve hot.
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