Rice Stuffed Tomatoes (Pomodori con il Riso)
Fresh, juicy tomatoes stuffed with a savory mix of rice, parmisan and basil, baked to perfection
Ingredients
- 8 Large Tomatoes
- 160 grams Arborio Rice
- 3-5 tbsp Tomato Passata
- 40 grams Grated Parmisan Cheese
- 1 bunch Basil
- Extra Virgin Olive Oil, Salt and Pepper as needed
- 3 Potatoes
Instructions
- Wash the tomatoes and remove the tops. Scoop out the pulp and set it aside. Sprinkle salt inside the emptied tomatoes and place them upside down to drain.
- Pass the tomato pulp, including the juice, through a food mill into a bowl. Add the tomato passata to the milled tomato pulp.
- In the bowl with the tomato mixture, add the Arborio rice, salt, pepper, grated Parmesan cheese, and plenty of basil. Let the mixture rest for 10 minutes so the rice can absorb the tomato flavors.
- Place the emptied tomatoes in a baking dish with a bit of olive oil. Fill the tomatoes with the rice mixture. Drizzle a little olive oil on top before placing the tomato tops back on.
- Cut the potatoes into cubes, season with salt and olive oil, and arrange them around the tomatoes in the baking dish.
- Bake in the oven at 200°C for 50 minutes. You Pomodori con il Riso are ready!