Tomatoes Filled with Rice

Directions

I took this recipe from a famous spanish cooker, Arguiñano, and changed it a little. For 4 people you need:

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4 big tomatoes, not too green nor riped, it has to be thick enough to bear all the process.

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5 spoons of rice

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1 can of canned tuna

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1 spring onion

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Olive oil

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salt

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sugar (or very well sliced carrot, that will dissolve and has the same effect of softening tomato sauce)

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parsley

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oregano

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And for the topping: cheese or bechamel sauce

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The first thing to do is to cut the top of the tomatoes and hollow them out with a spoon. Keep the tomato aside and cut it in small pieces).

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Put a little of olive oil, parsley and oregano inside the hollowed tomatoes.

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Now, let's go with the filling. Once you have cooked the rice, heat a pan with olive oil. Put the sliced spring onion first, and let it brown, but not too much. Then, put the tomato to make a sauce (use salt and sugar -or carrot- as you like). Once it is liquid enough, put the canned tuna previously drained and the rice, and stir it until it has evaporated a little. It must not be liquid, but dense.

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The next step is to fill the tomatoes with the filling we have just done, and prepare the oven. Put the tomatoes filled in a pan for the oven (or similar surface, I don't know the exact word in English, sorry!), and cover them with cheese slices or some bechamel sauce, as you prefer. Preheat the oven at 180ºC. The tomatoes have to be cooked for 15 minutes, more or less. Keep an eye on them, if their peel starts to break, they're done.

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And they're delicious!

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I expect you can understand the process in spite of my lacking vocabulary.

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