I’ve doubled the ingredients in this recipe so that you can use the leftovers to make a thick and creamy Tomato Soup for another meal.
Saute 2 chopped onions over medium heat in 1 tablespoon extra-virgin olive oil until just starting to color. Stir in
- 4 cloves sliced garlic
- 2 teaspoons dried oregano
- 1/2 cup parboiled brown rice
- 1/2 cup vegetable broth or water
- 1 cup dry red wine
- 1/4 teaspoon each sea salt and black pepper
Place in dish 4 tomatoes cut in half and placed with cut side down. Lower heat to low and cook covered without stirring for 10 minutes. Remove lid and using a pair of tongs grab the skin of each tomato and discard. Stir the dish mashing the tomato as you do so. If the dish is too soupy continue cooking, stirring frequently over low heat until desired consistency. Remove from heat; taste and add sea salt and pepper if needed and 1/4 cup fresh chopped parsley. Set aside half and refrigerate for another meal.
You may garnish with any of the following if desired:
- Parmesan cheese
- chopped or sliced olives
- finely diced raw red bell pepper
