Tomatoes stuffed with rice

Tomatoes stuffed with rice

Pomodori con riso

By
From
Cooking from memory
Serves
9
Photographer
Mark Roper

Stuffed tomatoes are a universal dish and rice is one of the most common fillings. This particular version is Roman.

Ingredients

Quantity Ingredient
9 large vine-ripened tomatoes
2 garlic cloves
180g arborio rice
1 heaped tablespoo salt
100ml extra virgin olive oil
9 basil leaves
6 large potatoes, quartered
olive oil
sea salt

Method

  1. Preheat the oven to 200°C.
  2. Slice the tops off the tomatoes, retaining them to use as lids. Scoop out the flesh of the tomatoes and blend with garlic in a food processor until puréed. Pour the purée into a bowl with the rice, salt and olive oil, mixing well. Spoon the filling evenly into the cavities of the tomatoes, place a basil leaf on top of each and close with the tomato lid. Stand the tomatoes in an ovenproof dish, with the potatoes interspersed between them. Drizzle tomatoes and potatoes with olive oil and sprinkle with sea salt. Bake for 45 minutes and serve hot.
Tags:
Jewish
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