Food : Ricotta Tomato

Will bring colour, taste & lots of flavour to any party, BBQ or set down dinner.

Ingredients:

to make 36 tomatoes filling +/- an oven tray of 30x30cm you can always half the recipe or freeze what is left

36 tomatoes

120g round rice for pudding

50g butter

1 cup milk

2 tsp salt

250g ricotta cheese

½ tsp grated nutmeg

30g fresh basil / 3 tbsp finely chopped

3 garlic cloves, finely chopped

2 tbsp olive oil

1tsp dry basil

Sprinkle with little salt, oregano & olive oil – put some of the scoped pulp tomato juice in tray bottom 

Method:

1. soak the rice for at least an hour

2. boil cup of milk with the butter & the salt, when boils add rice and more milk that liquid is twice the rice volume. As soon as the rice starts to boil turn the heat down to minimum and let simmer till it is cooked. The result should resemble rice pudding. Set aside to cool.

3.