Rossafina Stuffed Tomatoes alla Romana
The rich, heady aromas of tomatoes, garlic and cheese will hit your senses when you remove this dish from the oven, but the real flavour of the Rossafina will be the highlight of the dish. This combination creates a comforting, inviting atmosphere, perfect for a larger dish to share with friends and family at the table.
Ingredients for 2:
4 Rossafina Tomatoes
½ Onion cooked in Olive oil
1 Clove of Garlic
1 tbs Chopped parsley
50 g Breadcrumbs
100 g Cooked Rice
2 tbs Olive Oil
Salt
Method:
Turn the Rossafina over so the eye of the Rossafina is facing down on the chopping board, cut off a small disc from the other end and carefully remove the juicy pips etc from inside the tomato, so it becomes a shell.
Mix the cooked rice in a bowl with the garlic and the cooked onion. Mix the breadcrumbs with a little more of the Olive Oil, chopped parsley and season with salt.
Sprinkle over the filled Rossafina and bake at 180 for 8-10 minutes in an ovenproof dish until the rice is piping hot and the breadcrumbs have a golden hue to them.
