Pomodori al riso: baked tomatoes stuffed with rice
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Rice-stuffed baked tomatoes (pomodori al riso)
A Roman summer favorite: ripe tomatoes hollowed out and filled with rice that soaks up their juices, garlic and basil, then baked until soft and sweet. Quick, easy and lovely alongside meat or fish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 8 medium ripe, round tomatoes
- 4 tbsp parboiled rice (see notes)
- 10 basil leaves
- 2 garlic cloves
- Olive oil
- Salt and pepper
- ½ tsp sugar
Instructions
- Preheat the oven to 160°C (320°F).
- Cut off the top fifth of each tomato to make a lid, and set the lids aside.
- Scoop out the tomato flesh with a spoon. Blend it with the basil, garlic, oil, salt and pepper, then stir in the raw rice.
- Fill the tomatoes a little over halfway. Put the lids back on and brush them with a little oil and the sugar.
- Place the tomatoes in a lightly oiled baking dish and bake for 20–30 minutes.
Notes
Use parboiled rice: its grains stay separate. Regular rice will turn into a sticky blob!
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