Unusual colours for this dish. Black Venere rice rich in iron and easily digestible, and red ripened tomatoes. Try it!
Cook the rice in cold water for 30 minutes.
Hollow out each tomatoes removing the pulp inside.
Once ready, mix the rice with some of the tomatoes pulp, pepper, salt, parsely, basil and salt.
Then, fill each tomatoes with the rice mixture.
Place them in a tray, a sprinkle of extra virgin olive oil and cook in the oven for 30 minutes at 200 degrees.
