This is a beautiful dish, bringing out all the flavors of your summer tomatoes.
It is a traditional Roman dish. In Italy it is simply called, Pomodori al riso.
A similar version is made in Greece using peppers instead of tomatoes.
The trick is to allow the tomatoes to cook slowly so that the rice within them cooks in the juices, whilst the outside starts to caramelize and give a little umami. You can nestle whatever veggies you want next to them; potatoes are traditional and are Mr. B’s favorite as he gets to have double carbs!
Recipe:
- 8 large tomatoes
- 1 cup rice, soaked
- 1/4 cup parsley, minced
- 3 garlic cloves, minced
- 2 cups potato, chopped into 2-inch pieces
- Salt, pepper
- Olive oil
Method:
- Wash the tomatoes, slice off the top, hollow out the tomato carefully using a melon baller or paring knife, leaving a 1/2 inch on the inside. This becomes your tomato cup.
- Reserve the insides and blend for next part. Sprinkle the inside of the tomatoes with salt and leave upside down on a chopping board.
- Drain the rice and mix in the parsley, garlic, the blended insides of the tomatoes. Add 4 tbsp. Olive oil and 1 tbsp. Salt and pepper.
- Clean the inside of the tomatoes (the salt will have brought some of the moisture out), fill them with the rice mixture, till they get 3/4 full. Spoon some of the extra liquid on top.
- Place in a baking dish, using the chopped potatoes to nestle in around them and keep them upright.
- Bake in an oven preheated to 375F for 30 minutes covered and 30 minutes uncovered. You want to see the tops go a little caramelized, so if you have the patience then cook a little longer.
- Let sit before serving to let the juices settle.
