This Roman recipe is a classic of the summer. They are easy to make and very comfortable because they are both hot and cold. “Rice tomatoes” are used which are nothing more than big tomatoes, red and firm. Red tomato is not enough, butit is necessary to be hard as otherwise, once in contact with heat, it will tend to break and lose substance and liquids. Then add the “herbs” or basil, oregano, parsley, andgarlic; finally, we must use arborio rice and no other rice to avoid it overcooking or releasing too much starch.
Tomatoes with rice
- Preparation time: 120 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 red tomatoes
- 150 gr or 5 oz of Arborio rice
- 1 clove of garlic
- Extra virgin olive oil to taste
- Some leaves of basil / parsley / oregano
- Salt and pepper to taste
- 4 potatoes
- Instructions
- Peel the potatoes, wash them well and cut into wedges. Boil them for ten minutes.
- Wash the tomatoes, dry them and cut the cap where the stem is. Clean them out with a spoon but leave the walls intact. Lightly salt the inside of the tomatoes and let their water drain by letting them rest for about twenty minutes upside down.
- The pulp obtained must be sieved and seasoned with chopped garlic, parsley, basil, parsley, anda little oil. Season with salt and pepper to taste
- Wash the rice well under running water, drain it, and add it to the seasoned tomato pulp. Leave everything to flavor for at least an hour.
- Fill the tomatoes with the rice and cover them with the caps.
- In a greased baking pan with a little oil, arrange the stuffed tomatoes between potato wedges. Pour over the rest of the oil and salt.
- Bake in a hot oven at 425° F for about forty minutes.
Tips to ensure the success of the dish:
- Tomatoes are the real secret of this dish.
- Boil the potatoes in chunks in water for 10 minutes with 3 tablesoons of vinegar before adding them in baking pan.
- The quantity of the tomatoes pulp should weight the same as the rice
