Recipe: Tomatodoria

There are many versions of Tomatodoria. This recipe is from Japan. Tomatodoria was introduced from the Western world to Japan, beginning of 20th. century. It is basically a tomato base sauce (Napolitana) with ground beef and in some cases, you sprinkle with cheese. A lot of Japanese prefer to omit the cheese. Doria was a well known Italian family from Genova, north west of Italy.

I browned ground beef separately, with onion and garlic in olive oil. About 200g of meat.

8 little tomatoes on the vine

1 echalote

1 galic clove

salt, pepper, sweet paprika, garlic powder, onion powder, oregano, bay leaf, basilicum and parley

olive oil

1/4 or more cup of vegetable stock.

cheese

1. brown chopped echalote, garlic and add tomatoes, mix.

2. add vegetable stock and all spices and the meat, bring to boil, then lower heat. Cover and cook for 20 minutes.

3. in a buttered baking dish, add cooked steamed rice, then add on top the tomatodoria, sprinkle with cheese and bake for 20 minutes at 400 F.

Itadakimasu.

Susana

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