First deal with the tomatoes: wash and dry the tomatoes and place them whole and with the

stem in a baking dish covered with baking paper moistened and well wrung out with thyme leaves. Add a pinch of salt, sugar, a drizzle of extra virgin olive oil and bake them at 140 °C for about an hour. Take them out of the oven, let them cool and gather them in a small bowl where you will season them with a few drops of Balsamic Vinegar of Modena IGP Monari Federzoni.

Meanwhile, trim the green beans and boil them for 20 minutes in salted water. Drain them and freeze the cooking under cold running water. Cut them into chunks and then transfer them to a bowl. Also boil the rice for the time indicated on the package, proceed as above and add it too to the bowl with the green beans. Then add the crumbled feta, confit tomatoes and toasted sesame seeds. Season with olive oil, salt, pepper and, to taste, more Balsamic Vinegar of Modena IGP Monari Federzoni. Stir, transfer to serving plates and serve with fresh basil to taste.