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tomatoes stuffed with rice |
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Monday, 29 June 2009 |
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tomatoes stuffed with rice
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In Rome, these pomodori al riso are served as an al fresco side dish in summer and since they taste even better the second day, they're a great choice for a party. Look for baseball-sized heirloom tomatoes that are just ripe, not too soft; use medium-size Yukon gold potatoes or small white boiling potatoes. Make sure to choose a baking pan that will hold the vegetables snugly; a deep 13x9-inch pan, such as a lasagne pan, works well.
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serves 12
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prep time: 20 minutes |
baking time: 60 minutes |
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12 just ripe tomatoes (see above)
2 garlic cloves, pressed
1/2 cup chopped fresh parsley leaves
1 cup chopped fresh basil leaves
1 tablespoon fresh oregano leaves
salt
freshly ground pepper
1-1/2 cups raw arborio rice
olive oil
3 medium-size Yukon gold or white potatoes
1 tablespoon chopped fresh rosemary
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Preheat an oven to 400°. Cut a slice off the top of each tomato to create a “lid” — it should be about 1/4-inch thick; leave the stem attached if there is one. Over a bowl, scoop out each tomato with a grapefruit knife or other small serrated knife, hollowing it so there is a wall about 1/4-inch thick. Puree pulp in a food processor or blender, then put it back in the bowl. Add the garlic, parsley, basil, oregano, 1/2 teaspoon of salt, and several grindings of pepper. Stir in the rice. Pour in 1/4 cup olive oil and stir the mixture well.
Rub the bottom and sides of a baking dish or casserole just large enough to hold the tomatoes with olive oil. Arrange the hollowed-out tomatoes in the dish, then spoon the rice mixture into each tomato (if you have extra filling, see below). Put each lid on top of its tomato. Slice potatoes thinly and snuggle slices between the tomatoes and around the edges of the dish; you want the whole thing to be tightly packed. Sprinkle the rosemary over the tomatoes and potatoes, then sprinkle with salt and pepper, then drizzle everything well with olive oil.
Cover the dish with foil and bake for 35 minutes, then uncover the dish and continue to bake until potatoes are golden brown, rice is tender, and tomatoes are roasted and wrinkly, about 25 minutes more. Remove the dish from the oven and let stand until room temperature; or chill overnight and serve the next day.
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note: if you have extra rice filling, put it in an oiled ramekin or baking dish just large enough to hold it, cover with foil, and bake alongside the tomatoes. It should be done after about half hour; taste to see if rice is tender.
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