« Recipe: Tomatoes stuffed with Rice »

Tomatoes stuffed with Rice (Pomodori al Riso)

Adapted from Elizabeth Minchilli, Elizabeth Minchilli in Rome

Yield: 6 servings

Ingredients

12 round, medium sized tomatoes

1 c short grain rice

1 small onion, finely chopped

3 cloves garlic, finely minced

3 Tbsp olive oil, plus additional for drizzling

3 large potatoes

12 basil leaves

Instructions

Preheat the oven to 375F

Cut the top off each tomato, and reserve.  

Using a spoon, or melon baller, remove the pulp from each tomato and place in a large bowl with the juice. (Take care not to puncture the outer wall of the tomato when removing the pulp.)

Place the tomatoes cut side down on a paper (or in a colander) to drain.

Break up any large pieces of the pulp with your hands or the back of the spoon. Add the onion, garlic, rice and 3 Tbsp olive oil to the tomato mixture. Season with salt and pepper. Mix well and let stand for 90 to allow the rice to soften.

Cut the potatoes into wedges. Place in a separate bowl and toss with olive oil, salt and pepper. Feel free to add sliced garlic or finely minced herbs to the potatoes.

Generously oil a roasting pan. Salt and pepper the tomato cavities, and place a basil leaf on the bottom of each tomato.  Place the tomatoes snuggly into the roasting pan. Scatter the potatoes around the tomatoes, propping them up as necessary.  

Fill the tomatoes to the top with the rice mixture, and then place the corresponding top back on each tomato. Drizzle olive oil over each tomato.

Roast the tomatoes for approximately 90 minutes -- occasionally basting with the pan juices. Ovens vary, so check the vegetables after 60 minutes. The dish is done when the potatoes are fully cooked and the rice has absorbed all the liquid.

Serve at room temperature.