Stuffed Tomatoes Hassler Recipe
Ingredients
| Ripe tomatoes | 6 | |
| Salt | To Taste | |
| 1 1/2 cups cooked long grain rice 1/2 cup uncooked) | ||
| Parsley | 2 Tablespoon, finely chopped | |
| 1 cup chopped fresh basil or 2 tablespoons dried basil chapped with an extra 3/4 tablespoon parsley | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| 8 canned anchovy fillets, drained and chopped | ||
| Garlic | 4 Clove (5gm), crushed | |
| black pepper | 1 | |
| Sugar | ||
Directions
Cut a lid from each tomato and set aside. Scoop out flesh from tomatoes, leaving a wall about 1cm thick. Sprinkle salt inside tomatoes and turn upside-down to drain. Rub flesh through a sieve and discard seeds. Measure 1/2 cup of the pureed flesh and mix with remaining ingredients, seasoning with salt, pepper and a touch of sugar. Stand tomatoes upright in an oiled shallow oven dish just large enough to hold them and fill with rice mixture, put lids on and bake in a moderately hot oven 190C (375F) for 10-15 minutes. Serve hot or cold as a first course or with meat, fish or poultry. Serves 6.
Chef
