I Pomodori Ripieni (Roma)

Stuffed Tomatoes

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The tomatoes are stuffed with rice cooked in broth, and are then cooked in a baking pan or fireproof dish, with oil, anchovies, garlic, a little pepper and a few sprigs of mint. They should be baked in a moderate oven for about 20 minutes.