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