Pomodori ripieni di riso
Baked Tomatoes with Rice
Ingredients
- 4-6 large ripe tomatoes
- 100 g (3-1/2 oz) rice
- 1-2 cloves garlic finely minced
- A pinch of oregano a few basil leaves and/or a sprig or two of fresh parsley
- Salt and pepper
- Olive oil
Optional
- 2-3 yellow fleshed potatoes peeled and cut into wedges (or as many as will fit in the baking pan)
Instructions
- Take as many tomatoes as you have dining companions, cut off (but don't discard) the tops. Scoop out the insides of the tomatoes and chop them up, making sure you don't lose the juices.
- Mix the chopped up insides with some rice, which you will have parboiled until they are about half-tender. Season the rice mixture with salt, pepper, a drizzle of olive oil, just a bit of finely minced garlic and some minced herbs, typically oregano, basil and/or parsley.
- Spoon the seasoned rice mixture into the insides of the tomatoes, taking care not to pack them too tightly, and place their tops back on top of the rice stuffing.
- Place them in a well-oiled baking pan and, if using, scatter the wedges of potato around the tomatoes. Season the dish with salt and pepper and, if you like, a sprinkling of oregano. Drizzle everything with some more olive oil.
- Roast in a hot oven (200C, 400F) for about 45 minutes, or until the rice and potatoes are fully cooked, the tomatoes nicely roasted—they will crinkle up and their edges will char a bit. Check on the dish from time to time while it is roasting. If it seems dry, drizzle over a bit more oil. You can also move the potatoes around so they cook evenly and are well coated with the oil.
- Serve at room temperature or just slightly warm.