В про­цес­се эво­лю­ции три слоя кле­ток впер­вые воз­ник­ли у червей

Stuffed Tomatoes
Ingredients
4 large tomatoes
4 tablespoons of rice
1 large onion
2 cloves of garlic
2 cups of olive oil
some parsley
a pinch of salt and pepper
2 tablespoons of finely grated breadcrumbs
Preparation
-First wash the tomatoes and, cou off tops.
-Then take out the flesh with a spoon and put it into a bowl.
-Place the empty tomatoeson a baking tray.
-Finelt chop the onion, garlic and parsley.
-Add them to the tomato flesh.
-Add the rice and one cup of olive oil to the mixture.
-Sprinkle the mixture with salt and pepper.
-Mix the ingredients thoroughly with a wooden spoon.
-Fill the tomatoes with the mixture and cover them with their tops.
-Pour the rest of the olive oil and water over the breadcrumbs.
-Put the tomatoes in the pre-heated oven.
-Cook for about 50 minutes.
-Serve with fresh baked, home-made bread.