6 tomatoes
3 cups broth or stock
6 anchovies
dash of pepper
1/2 cup rice
2 tablespoons olive oil
1 clove garlic
few springs of mint

Boil rice in broth or stock until cooked.

Add anchovies, pepper and mint, and fill centers of hollowed out tomatoes.

Heat garlic and olive oil; add filled tomatoes and bake in a moderate oven (350 degrees F) about 20 minutes.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Ruggero Focardi: Life in the country, 19th century.

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