| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh tomatoes (3 large) |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Crushed garlic |
| 1 1/2 |
ts |
Oregano leaves; crushed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 1/2 |
c |
Beef broth |
| 1 |
c |
Uncooked long-grain white rice |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
Use fully ripe tomatoes. Core and chop tomatoes; set aside. In a large
saucepan heat oil until hot. Add garlic; cook until golden, about 1 minute.
Add tomatoes, oregano, salt, and black pepper; cook, uncovered, until
tomatoes are slightly softened, about 4 minutes. Add broth; bring to a
boil. Stir in rice and sugar; simmer, covered, until rice is tender, 15-18
minutes, stirring occasionally. Reheat with additional beef broth if
needed. Serves 4.
"TOMATO LOVERS RECIPES", FLORIDA
TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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