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This version takes a bit more time, but the delicious, mouthwatering results will be well worth the effort!
“Thaks for the recipe.Iam sure I will enjoy it.”
garlic
tomatoes
basil
oregano
tomato paste
shallot
risotto
stock
olive oil
rosemary
pepper
potatoes
salt
olive oil
Hollow the tomato shells using a spoon.
Place the insides of tomatoes in a bowl and blend.
Sauté the aromatics and add the risotto.
Keep adding the broth while cooking the rice.
Add the fresh herbs to the pan.
Scoop the cooked risotto inside the hollowed tomatoes.
Season the potatoes and cook them in the oven.
Remove the potatoes and add the stuffed tomatoes.
Cover the stuffed tomatoes and bake them.
Gently scoop the insides of the tomatoes carefully.