- 10 medium vine tomatoes, ripe but still firm
- 30 gr of Arborio rice pre-cooked for 12 minutes
- 50 gr grated parmesan
- 50 gr grated cheese (you can use cheddar, mozzarella or smoked cheese as you prefer)
- 6/7 medium-sized potatoes (as many as you need to fill your pan)
- 2/3 red onions
- 2 garlic cloves
- a few basil leaves
- a few sprigs of thyme
- dry white wine
- extra virgin olive oil
- ground black pepper
Wash the tomatoes and cut the top cap (that you will use as lids), empty them with the help of a digger or spoon.
Collect the pulp of the tomatoes in the glass of the mixer or in a bowl, add the garlic, basil, two pinches of salt and a little extra virgin olive oil and blend everything with a mixer.
Season the inside of the tomatoes with a pinch of salt and leave them aside.
In a bowl, combine the precooked rice with the pureed tomato pulp, add the grated cheeses and mix everything together.
Peel the potatoes and onions, wash them and cut them into wedges.
Put them in a pan and add salt, ground black pepper, oil and thyme and mix everything.
Fill the tomatoes with rice, cover each tomato with its cap and arrange them on the bed of potatoes and onions. Drizzle with a little extra virgin olive oil and half a glass of dry white wine.
Put in the oven at 180/200 degrees for about 45 minutes, remembering to turn the potatoes and onions halfway through cooking.
One thought on “Pomodori al forno ripieni di riso || Rice stuffed baked tomatoes”
Perfect meal for tomato season to serve on meatless Monday.