Tomato pilaf

4 Servings

Ingredients

QuantityIngredient
poundsFresh tomatoes (3 large)
2tablespoonsVegetable oil
½teaspoonCrushed garlic
teaspoonOregano leaves; crushed
1teaspoonSalt
¼teaspoonGround black pepper
cupBeef broth
1cupUncooked long-grain white rice
¼teaspoonSugar

Directions

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, .