Roman Rice-stuffed Tomatoes Recipe

Name: Roman Rice-stuffed Tomatoes Recipe
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 6 serving
Ingredients: 6 tomatoes; 180 g rice; 2 cloves garlic; 10 basil; 4-5 mint; 2 teaspoons salt; 5 tablespoons olive oil

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Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
2 hrs
Servings
6
Calories
237 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Roman Rice-stuffed Tomatoes Recipe

Iris Warren

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Roman Rice Stuffed Tomatoes, also known as Pomodori al Riso, are a delicious vegetarian dish perfect for summer. This classic recipe is a staple of Italian, especially Roman, cuisine.To make this dish, you need large, round tomatoes that are ripe but still firm. Tomatoes ripened in the summer sun are especially flavorful and fragrant.

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Ingredients

Servings

6 tomatoes - large such as Tomato on-the-vine kind
180 g rice - 6 oz of arborio or carnaroli rice (~1 ½ tablespoons per tomato)
2 cloves garlic
10 basil leaves
4-5 mint leaves
2 teaspoons salt
5 tablespoons olive oil extra virgin

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Instructions

Wash and dry the tomatoes. With a sharp cutter, cut them to about two-thirds of their height so that you get small caps that you will use as a lid. Keep them aside.
Then, with the help of a teaspoon and a knife, empty the tomatoes, collecting the pulp and juice in a bowl. Be careful not to puncture the bottom of the tomato.
Turn the tomatoes upside down and let them drain a bit on a dish towel.
Now with an immersion blender blend the tomato pulp. If you prefer to have the tomato pieces in the filling, you can also coarsely mash the pulp with a fork.
Strain the blended pulp through a fine-mesh strainer so that the seeds and stringy residue are removed. Alternatively, a vegetable strainer can be used at this stage. You basically have to use the juice from the tomatoes for this recipe. Set aside.
Using an electric chopper, mince the garlic - stripped of its center- along with the mint and basil. Add the herbs to the blended tomato pulp.
Rinse the uncooked rice under running water to remove starch and add it to the tomato juice.
Add the salt and oil. Stir well and let everything season for about 1 hour. Be careful, this step is critical!
After the resting time has elapsed, transfer the empty tomatoes to a baking tray lined with baking paper. Fill them with the rice mixture. Add all the sauce as well. Do not overfill the tomatoes; the rice will swell and increase in volume while cooking.
Close the tomatoes with the caps we kept aside. Drizzle with more oil and season with salt.
Bake at 200°C (390°F) for about 45 minutes. The tomatoes should wilt and toast, they will be a bit cracked when cooked, and the rice should be cooked but not flaky.
The Roman rice-stuffed tomatoes are ready! They are great served warm or even at room temperature.

Nutrition Information

Show Details

Serving 100g Calories 237kcal (12%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Sodium 783mg (33%) Potassium 336mg (10%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1.088IU (0%) Vitamin C 17mg (19%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 237 kcal

% Daily Value*

Serving	100g
Calories	237kcal	12%
Carbohydrates	29g	10%
Protein	3g	6%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Sodium	783mg	33%
Potassium	336mg	7%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1.088IU	0%
Vitamin C	17mg	19%
Calcium	26mg	3%
Iron	1mg	6%