Baked Tomatoes Stuffed with Rice

Pomodori Ripieni Di Riso

Serves 4

Directions

Preheat the oven to 375 F.

Slice the tops off the tomatoes with a very sharp knife and set them aside. With a small paring knife, cut the tomato pulp away from the skin maki... (continued)


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Ingredients:

4 firm tomatoes, about 8 ounces each

2 1/4 teaspoons + 1/4 teaspoon salt

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