Pomodori al Riso

🧂 Ingredients

8 medium tomatoes
½ cup long-grain rice (can use Arborio rice, but it will be more starchy.)
3 tbsp. olive oil
½ medium red onion, diced
1 lb. potatoes, cut in 1/2 inch wedges (use roasting potatoes)
3-4 whole garlic cloves, skinned and crushed
1 sprig rosemary
sea salt to taste

Instructions

1 Using a sharp serrated knife, cut off the tops of the tomatoes. DO NOT DISCARD.
Before baking, we will place the tops back on the tomatoes.
2 Using a spoon, scoop out the insides of each tomato. Sprinkle a bit of salt
inside each empty tomato and set each one upside down in a pan to drain. Put all
pulp, seeds, and juice in a bowl. Using a hand blender, blend the pulp, seeds,
and juice together until uniform. If desired, strain out the seeds. (I don't
mind the seeds, so I leave them in.) The mixture will be very liquidy. Set
aside.
3 In a saute pan, heat 1 Tbsp. olive oil and add onion. Saute for 2-3 minutes on
medium heat until fragrant. Add dry rice, stir briefly and then add tomato pulp
mixture and a pinch of salt. Stirring often, gently simmer uncovered until rice
begins to soften (al dente) and most of the liquid is absorbed, about 10
minutes. If needed, add a spoonful of water or broth while cooking. Set aside.
You don't need to cook the rice completely here because it will finish cooking
in the oven when inside the tomato.
4 Coat a large baking dish with 1 Tbsp. olive oil. Add potatoes, rosemary leaves,
and garlic cloves. Sprinkle with salt and 1 Tbsp. olive oil. Mix well to coat.
5 Place the empty tomatoes among the sliced potatoes, using the potatoes to keep
each tomato upright. Fill each tomato with rice filling, making sure to fill
completely. Cover each tomato with its top. Place the top firmly so steam is
created inside the tomato.
6 Bake at 375° F for 30 minutes until potatoes are done. Test by poking a potato
wedge with a fork.
7 Serve by placing some potatoes on the plate and a pretty red tomato in the
center. Buon appetito!

Pomodori al Riso

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Cuisine:

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🧂 Ingredients

Instructions

Pomodori al Riso

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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