ripe ribbed tomatoes
grams (approx. 3.5 ounces) of rice (suitable for soups)
2 garlic cloves
a lot of parsley
extra virgin olive oil
salt and pepper.
the tomatoes upside down and cut the tops off in the shape
of small lids. Gut the tomatoes, collecting the seeds and
pulp in a small bowl. Put them in a saucepan and salt them
lightly. Finely mince the parsley and the garlic cloves.
Put the mixture in a large bowl and add the uncooked rice,
salt, pepper and two tablespoons of oil. Mix everything
together and fill the tomatoes with it. Cover them with
their "lids" and add the tomato pulp you set aside earlier,
draining the seeds, oil and pepper. Cover the saucepan and
cook over low heat until the rice is cooked and most of
the water has been absorbed.