Rice stuffed tomatoes (the Roman recipe)
Rice stuffed tomatoes are a summer staple of Roman “fast food”, you can find them in every “rosticceria” for a gourmet and healthy lunch or snack.
Juicy tomatoes, smooth rice, and crunchy potatoes, very easy to prepare even for a lot of people, they are at their best eaten at room temperature.
- 2 medium-sized rounded, ripe BUT firm tomatoes
- 3 spoons of rice (best Arborio or Carnaroli, but any NOT parboiled rice is fine)
- 2 medium-size potatoes
- Minced cloves of garlic
- fresh chopped basil,
- olive oil
Wash and dry the tomatoes. With a sharp knife, cut the tops off and set aside. You will use them to cover the tomatoes before placing in the oven. With a small knife and spoon remove the pulp inside the tomatoes, be careful not to make a hole.
Put the tomatoes pulp in a bowl, add garlic, basil, salt and a drizzle of olive oil, then toss in the rice and let it rest for at least two hours (or even overnight. The longer, the better).
Peel and cut the potatoes into small but not too thin pieces.
Fill each tomato until about 3/4 full. Do not overfill or your tomatoes will split open when the rice expands!
Place each tomato in a baking pan, greased with a bit of olive oil (or cover with baking paper) and ill in all the holes with the potatoes. Drizzle olive oil over everything and the rest of filling, if you have any, over the potatoes.
Bake in an oven for approximately one hour. Put an eye now and then starting for 45 minutes as, depending on the type of rice, cooking time will vary.