Stuffed tomatoes with rice

1. Steam the rice for 15 minutes. Let cool. Wash, dry and chop the parsley and mint. Finely slice the onions. Chop the olives. Brown the pine nuts in a pan for 1-2 minutes.

2. Combine the rice with the olives, herbs, onions, pine nuts, salt and pepper.

3. Dip the tomatoes 1 minute in a pan of boiling water. Take them out and remove the skin. Put them on a board and let cool. Wash, dry and chop basil.

4. Cut the tomato hats, scoop out the flesh with a teaspoon. Fill each tomato with the rice mixture. Arrange the stuffed tomatoes on a serving plate, drizzle with olive oil and sprinkle with the chopped basil and salt.

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