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Rachel Roddy’s recipe for tomatoes stuffed with breadcrumbs, chickpeas and herbs | A kitchen in Rome

A well-seasoned and comforting meal to ease you into the autumn months At this time of year, baked tomatoes stuffed with rice and surrounded by a packing-chip sea of potatoes are typical all over central and southern Italy, and in many other places besides. So much so that when I see a tray of those […]
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