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Blanch two tomatoes. Peel and remove the seeds. Chop the flesh. Peel and slice the onion.
Heat the olive oil in a skillet. Sauté the onion and crushed tomatoes. Add the rice, season with salt and pepper, and add the herbs. Stir and let simmer on low heat for 5 minutes.
Slice the remaining tomatoes. Cut the mozzarella into rounds.
Pour the contents of the skillet into a baking dish. Cover with slices of tomatoes and cheese, alternating and overlapping them.
Place the dish in the oven at medium temperature for about 25 minutes.
To finish, once out of the oven, sprinkle the top with chopped basil leaves and serve immediately.
0 servings
4
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