Description
For lovers of tomatoes: tomato-tomato, pure Italian recipe.
Ingredients
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The juice of a freshly squeezed
250 ml
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100 g
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3 piece
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1 Tbsp
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0.5 piece
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2 tooth
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1 Tbsp
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1 tsp
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0.5 tsp
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0.25 tsp
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0.25 tsp
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Cooking
Prepare the marinara sauce. Finely chop the diced onion and garlic, saute a couple of minutes in olive oil.
Take the tomatoes, make cross-cuts, put in boiling water for 30 seconds, then in cold water, preferably under the faucet and remove the skin.
Tomatoes cut into cubes and put in a pan, stir.
Add salt, sugar, black pepper, dried oregano, minced parsley and Basil. Stir and simmer on low heat for 15 minutes until a little thick.
Put the capers, stir, turn off the fire.
Prepare tomato rice. For that get of freshly squeezed tomato juice from tomatoes.
Juice to rice should be in proportions 2.5 to 1. It took me 2 large tomatoes.
Rice wash, fill with juice, bring to a boil and cook for 25 minutes on low heat.
In acidic medium (tomato juice) rice cooks slower and less fall apart.
Tomato rice is ready serve garnished with marinara sauce, decorate with Basil. Bon appetit!
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