Top each stuffed tomato with the reserved tomato 'lids'. Brush a baking dish with a little olive oil then place the tomatoes on top. Drizzle with some more olive oil and cook in the oven for 25 ...
2. Keep the lid aside. Brush the tomatoes inside out with the oil. 3. Fill the tomatoes with the potato mixture and put the lid back. 4. Bake in a pre-heated oven for 10-15 minutes, till a very light ...
The layer of potatoes in the bottom of the baking dish, which turn creamy in the oven and soak up ample tomato flavor, simply gilds the lily. Pomodori con riso is traditionally served on Passover ...
Firm round beef tomatoes are perfect for this dish. The taste of the Mediterranean is as wonderful as ever. Feel free to swap the chicken for some fresh tuna steak or tinned tuna. Preheat the oven ...
Gently cut the top off each tomato. Use a spoon to hull the tomato – you want to remove the core and a little of the flesh. (Don’t hull too much that the tomato collapses once it cooks ...