Tomato with Rice (Tomatoes with Risotto)

Name: Tomato with Rice
Yield: 8
Ingredients: 8 large tomatoes; 200g cooked rice; Salt; Cinnamon in powder; Garlic; Olive oil; 1 tablespoon of chopped parsley; 1 clove of crushed garlic

1
8 large tomatoes
2
200g cooked rice
3
Salt
4
Cinnamon in powder
5
Garlic
6
Olive oil
7
1 tablespoon of chopped parsley
8
1 clove of crushed garlic

Ingredients

1
8 large tomatoes
2
200g cooked rice
3
Salt
4
Cinnamon in powder
5
Garlic
6
Olive oil
7
1 tablespoon of chopped parsley
8
1 clove of crushed garlic

Directions

1
Cut the tomatoes into two parts, with the top part being smaller than the bottom part
2
Using a spoon, remove the tomato pulp and collect it in a receptacle
3
Next, place the hollowed-out tomatoes on a terra cotta or ceramic plate greased with olive oil
4
Season them with salt, pepper, a pinch of paprika, and a little cinnamon
5
Stuff the hollowed-out tomatoes with cooked rice seasoned with chopped parsley mixed with crushed garlic
6
Place the lid on top of each tomato, sprinkle with a bit of salt, and drizzle with olive oil
7
Pour off, on top of the tomatoes, the pulp of the same tomatoes collected in a receptacle, passed through a sieve
8
Put it in the moderate oven for 35 to 40 minutes
9
They can also be cooked over fire, with plenty of coals on top of the lid
10
These tomatoes can be eaten hot or cold
11
They are usually served with meat dishes, but they can also be served as an appetizer.