How to Make Italian Stuffed Tomatoes - Pomodori Con Riso
Ingredients
- 6 large and round tomatoes
- 12 tbsp arborio rice or carnaroli or other long grain rice
- a handful of fresh basil
- 2 mint leaves
- a handful of fresh parsley
- 2 tsp dried oregano
- 2 garlic cloves
- 4 tbsp tomato passata
- 4 tbsp extra virgin olive oil
- salt and pepper to taste
- 900 g potatoes
Instructions
- First wash the tomatoes. With a knife, cut the top off, in order to obtain the caps that we will use later. Using a knife and spoon, empty the tomatoes, collecting the pulp directly into a bowl, being careful not to pierce the bottom. Turn the tomatoes over and let them drain over some kitchen paper.
- To the bowl with the tomato pulp, add fresh basil, mint, parsley, dried oregano, tomato passata, 2 tbsp of the olive oil, salt and pepper and blend until smooth.
- Now add in the raw rice. The ratio is 2 tbsp per tomato. You will have leftover mixture but it is actually the best part that is spread on the tray and topped with potatoes and it coats the potatoes and becomes nice and crispy.
- If you can, leave the mixture to rest for 30 minutes/1 hour or even overnight. This will help the rice soak up all the flavours.
- Peel the potatoes and cut them into wedges. Season with salt, pepper and olive oil.
- Place the tomatoes inside a baking tray lined with baking paper. Fill them with the prepared mixture using a spoon and cover them with their respective caps. With the leftover mixture, add it all around the tomatoes, then add the potatoes on top of it.
- Cover with some baking paper and cook in a preheated oven at 190°C/375 F for 50 minutes, then remove the baking paper and let them cook for another 20-30 minutes uncovered until nice and golden brown. You can eat them immediately, but traditionally they are served lukewarm or cold.
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