Cherry tomatoes stuffed with rice


  • 1kg of ripe cherry tomatoes
  • 200g of rice
  • 200g of béchamel sauce
  • 50g of grated parmesan
  • 6 cheese slices
  • 1 spring of basil
  • Olive oil, salt


Wash the cherry tomatoes, dry them, scoop out the middle, and put the pulp into a small bowl. Cook the rice in plenty of salted water. Drain when it is just done and mix in the béchamel and the grated parmesan. Fill the cherry tomatoes with the mixture obtained. Place the pulp in a dish with a little oil, salt and some chopped basil leaves. Put the tomatoes into the dish and cook in the oven at 180° for 30 minutes. Remove the dish from the oven and place a cheese slice on top of each tomato. Return to the oven for 5 more minutes and serve hot.
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