4 ripe tomatoes, like caki type
1/2 cup Italian rice, like arborio (100g)
1/4 cup smoked bacon, chopped (50g)
1 minced garlic clove
2 tablespoons chopped fresh parsley or marjoram
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups water (480ml)
3 soup spoons olive oil
4 ripe tomatoes, like caki type
1/2 cup Italian rice, like arborio (100g)
1/4 cup smoked bacon, chopped (50g)
1 minced garlic clove
2 tablespoons chopped fresh parsley or marjoram
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups water (480ml)
3 soup spoons olive oil
Cut the top off each tomato like a lid. Reserve
Remove all pulp and seeds
Strain through a sieve and reserve the juice (should give 1 cup)
In a bowl, combine rice, bacon, garlic, parsley, salt, and pepper
Mix well
Place tomatoes in a medium-sized baking dish
Fill them with seasoned rice, leaving some room at the top
Top with reserved tomato lid
Mix tomato juice with water and generously pour over rice
Pour remaining liquid around the tomatoes
Put it in a hot oven (200°C), preheated, for 1 hour, until rice is tender but still al dente
Drizzle with olive oil and serve
336 calories per serving
