Rice-Filled Cherry Tomatoes With Mint And Pistachios

• cherry tomatoes
• rice Superfine, 1 level tsp. for each tomato
• tomato puree
• basil leaves chopped
• mint leaves chopped
• 1 garlic cloves
• pistachios chopped
• extra-virgin olive oil
• pepper
• salt

1. Wash the cherry tomatoes, cut off the tops and set them aside. Carefully remove the pulp and place it in a bowl, then place the tomatoes upside down to drain.
2. Combine the pulp in the bowl with the rice, a few tablespoons of tomato puree, garlic, a tablespoon of oil, the basil and mint, and a pinch of salt and pepper.
3. Let the mixture rest, covered, for a few hours and then remove the garlic clove.
4. Preheat the oven to 180C.
5. Grease an oven dish, season the cherry tomatoes lightly with some salt, fill them with the rice mixture, add a few chopped pistachios and replace the top.
6. Bake for approximately 30 to 40 minutes.
7. Remove the oven dish from the oven and serve cold or warm sprinkled with chopped pistachios.

cherry tomatoes, rice, tomato puruee, basil, mint, garlic, pistachios, extravirgin olive oil, pepper, salt

Taken from www.yummly.com/recipe/Rice-filled-Cherry-Tomatoes-with-Mint-and-Pistachios-531719 (may not work)