A dish Tim and I made in our Rome cooking class
Tomatoes, garlic, basil, and parsley from our CSA
- 4 large squat-shaped large tomatoes
- 1 to 2 cloves garlic
- olive oil
- salt and pepper
- 6 heaped tablespoons of Arborio rice
- grated Parmesan (optional)
- Remove stems from tomatoes, turn upside down and evenly cut off bottoms, reserving them. With a kitchen spoon or grapefruit spoon, carefully scoop out the tomatoes into a bowl, leaving the "shell" intact. Reserve all contents.
- Place scooped tomato in a blender or liquidizer, add plenty of parsley and basil, garlic, salt, pepper, and some olive oil. Blend until smooth. Place in a saucepan, add rice, and bring to a boil, cooking for about 4 minutes.
- Place tomatoes cut-side up in an oiled baking dish, fill up to 2/3 with rice mixture, adding a little water if it's too thick. Close with cut off tops. Spread any leftover rice around tomatoes.
- Bake in a 350 degree oven until cooked, about 30 minutes. You can test by removing one of the tops from a tomato and tasting the rice. It should be fairly al dente.
Traditionally in Rome these tomatoes are baked surrounded by potatoes cut like French fries, adding some water and olive oil. I [the cooking class instructor] prefer the extra rice around them, which is very tasty!
Pomodori al Riso = "Rice Stuffed Tomatoes"
I forgot to reserve the tops of the tomatoes, whoops! Next time. Actually, next time I think I'll make this recipe from Food & Wine instead. The stuffed tomatoes made a nice presentation, but the crispy risotto cooked in the pan tasted even better!
Tim's Rating: 8.5/10 ("I definitely like the crispy risotto from the pan the best.")
Liz's Rating: 8.5/10