ITALIAN STUFFED TOMATOES recipe

ITALIAN STUFFED TOMATOES
4 Servings
Preparation time: 10 minutes Cooking time: 15-20 minutes
§ Plan ahead. Needs pre-cooked rice.
(Recipe of Chef Maurizio Gibillini)

MAURIZIO GABILLINI, chef and owner of Pagliacci (The Podium, ADB Avenue, Ortigas Center, Pasig City), still craves his mother’s cooking in faraway Italy. This is one of the dishes they often prepared in Italy and now he cooks it for his own family in the Philippines.

8 medium, very red tomato
4 cups cooked long grain rice
8 cloves garlic, chopped
½ cup chopped fresh basil leaves
1 cup Mozarelle cheese OR Parmesan cheese, shredded or grated
4 tablespoon olive oil

Steps:
Ø Preheat oven to 350°F (180°-200°C).
Ø Cut off top part of tomatoes. Carve out some of the pulp and seeds. Discard the seeds and reserve the pulp. Set aside tomatoes and pulp.
Ø In a bowl, mix together rice, garlic, tomato pulp, and fresh basil. Stuff mixture inside the carve tomatoes.
Ø Top tomatoes with cheese. Drizzle olive oil on top. Bake in oven for 15-20 minutes.

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