Pomodori con Riso - Tomatoes Stuffed with Rice: A recipe

I have made this a couple of times now. It is really easy, and I love the textures. Served with a salad, or some roasted or baked vegetables, this is a delicious meal.

Stuffed vegetables went out with the Ark, but are coming back now. The rice is cooked in the juice and internal flesh of the tomatoes which adds a wonderful taste to the rice.

Recipe Notes

Cooking this dish tonight, I replaced the water with some dry white wine. It was a nice twist. Also, as it is wonderfully Autumn here, I added some autumnal vegetables to the dish as it baked. Some large spring/salad onions (called scallions in the US). Some strips of long capsicum which was red and green. A couple of garlic cloves. A sprig of rosemary.

I used my recently made garlic oil to drizzle over the tomatoes before they baked.

Pomodori con Riso – Tomatoes Stuffed with Rice

Source : inspired by Twelve: A Tuscan Cookbook
Cuisine: Italian
Prep time: 10 mins
Cooking time: 40 mins
Serves: 3 – 6 people, depending how you use it

ingredients
6 ripe round tomatoes, medium sized
5 Tblspns olive oil
3 garlic cloves, chopped
250g long-grain rice (e.g. basmati)
1 cup water
1 stalk celery
4 Tblspn grated parmesan cheese
12 basil leaves or sprig of rosemary
breadcrumbs (optional)

method
Preheat the oven to 180C. Slice the tops off of the tomatoes and set aside. Carfully, scoop out the flesh of the tomatoes with a spoon, taking care not to break the tomato shells.

Put the tomato shells into a baking dish, without overlapping and leaving a little space between. Using a little salt, season inside and outside the shells.

Puree the tomato flesh with a stick blender or in a blender.

Heat 2 Tblspns of the oil in a small saucepan with the garlic. Add the rice and the celery, and stir in the oil for a minute. Add half a cup of water and the tomato puree and season with salt and pepper. Cook for 10 minutes on medium heat.

Remove from the heat, add the parmesan and the basil and stir through gently.

Fill the tomato shells with the mixture. The rice will swell a little during cooking so do not overfill the tomatoes. Replace the tomato tops and splash with a little more oil. If desired, sprinkle the tops of the tomatoes with breadcrumbs.

Add the remaining half cup of water to the oven dish. Cook in the preheated oven for 40 minutes, until the rice is cooked, most of the liquid has been absorbed, and the outside of the tomatoes are lightly and gorgeously golden.

People are Saying:

• Long Island Daily Photo talks about growing tomatoes on Long Island, tomato sandwiches on potato bread, and this recipe.

many people on long island look forward to growing tomatoes in the summertime. there really isn’t anything quite as good as a tomato eaten fresh from the garden. have you ever eaten fresh sliced tomatoes with mayonnaise on potato bread? go here for another delicious tomato recipe.

Tomato Series

• Bruschetta al Pomodoro: Bruschetta with tomatoes
  
• Chana Chat with Chat Masala
• Go Spanish – Tomato Paella
• Plump Ruby Bites - Oven Dried Tomatoes
• The Simplest Spaghetti
• Take a Tomato - Quick Tomato Soup
• Tomato Rasam for a SPICE Hit!
• Tomato Salad
• Simple approaches

Rice Series

• Caramelised Pumpkin Risotto
• Go Spanish – Tomato Paella
• Play Nice with Rice – Cooking Rice
• Risotto Basics 101
• Rizogalo – Greek Rice Pudding
• Steamy Buttery Rice

Italian Series

• Bruschetta al Pomodoro
• Broad and Butter Bean Mash
• Caramelised Pumpkin Risotto
• Caramelised Roast Pumpkin
• Chick Peas
• Chickpea Keep It Simple Salad
• Hey Hey – Hot Olives! – Warm Olives with Lemon and Spices
• No-Knead Quick Focaccia
• Pane di Prato – a great Italian bread
• Pasta with Soul – how long to cook pasta
• Plump Ruby Bites - Oven Dried Tomatoes
• Risotto Basics 101
• Rosemary Focaccia Sheet
• Semolina Pasta – Look Mum, no eggs
• The Simplest Spaghetti
• A Tuscan Bean Bake

:: :: :: :: :: :: :: :: :: :: ::

---

Possibly Related Posts:

---

More Food, Cooking and Recipes: