Tomatoes stuffed with rice

There is an option in which sliced ​​potatoes or seafood are added to a dish with tomatoes, and everything is baked together.

Ingredients

• Tomatoes 12 pieces
• Rice 12 tablespoons
• Olive oil 3 tablespoons
• Garlic 3 cloves
• Fresh mint 1 bundle
• Salt taste
• Tomato paste 3 tablespoons
• Grated parmesan cheese 70 g
• Fresh thyme 1 bundle
• Fresh rosemary 1 bundle
• Ground black pepper taste

Directions

1. Boil rice. Wash the tomatoes, cut off the top of the head horizontally from the side of the tail. Cut out the pulp and drain the tomatoes by turning them over onto a paper napkin.
2. Crush the garlic with the mint. Put rice in a bowl, add 50 grams of grated Parmesan and garlic, half a cup of diluted tomato paste, 2-3 tablespoons of oil, a pinch of salt and pepper. Mix.
3. In a not very deep form, pour oil and the same amount of tomato paste on half a finger, put the tomatoes, sprinkle them with oil from the inside and salt. Fill 2/3 full with rice. Top can be covered with a cut crown. Season the tomatoes with salt again and place in a hot oven (190-200 degrees) for 40-50 minutes. Sprinkle with Parmesan.