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Rice-Stuffed Tomatoes [Pomodori Ripieni di Riso]

by Deb
summersideItalian
Yield: Serves 6 as a side and 3 as a mainPrep: Prep: 20 minutesCook: Cook: 1 hourTotal: Total: 1 hour 20 minutes
Source: https://smittenkitchen.com/2013/08/rice-stuffed-tomatoes/

Ingredients

produce
  • basil or parsley(chopped (optional))
  • 1garlic(minced)
  • 2 tablespoonsonion(minced)
  • 6tomatoes(medium to large)
grain
  • 1/2 cuparborio rice
pantry staple
  • olive oil
  • black pepper
  • salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cut the tops off the tomatoes and set aside. Scoop out the insides of the tomatoes into a bowl, leaving the shells intact.
  3. Strain the tomato pulp to remove seeds and excess liquid, then chop the pulp.
  4. Season the inside of the tomato shells with salt and place them upside down on a paper towel to drain.
  5. In a small saucepan, heat a tablespoon of olive oil over medium heat. Add the garlic and onion and cook until softened.
  6. Stir in the rice, cooking for another minute or two until it starts to turn golden.
  7. Add the chopped tomato pulp to the rice mixture, season with salt and pepper, and cook for a few more minutes.
  8. Remove from heat and let the mixture cool slightly. Stir in fresh herbs if using.
  9. Fill the tomato shells with the rice mixture, place the tops back on, and arrange them in a baking dish.
  10. Drizzle a little olive oil over the tomatoes and bake for about 45 minutes to 1 hour, or until the tomatoes are tender and the rice is cooked through.
  11. Serve warm or at room temperature.

My notes

You can add ingredients like prosciutto, mozzarella, pecorino cheese, olives, or artichokes for variation. However, the dish is delightful with just rice and tomatoes.