Yield: 4 Servings
|1½ pounds||Fresh tomatoes (3 large)|
|2 tablespoons||Vegetable oil|
|½ teaspoon||Crushed garlic|
|1½ teaspoon||Oregano leaves; crushed|
|¼ teaspoon||Ground black pepper|
|1½ cup||Beef broth|
|1 cup||Uncooked long-grain white rice|
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, .