Pomodori col riso - mama eats plants

Updated at: Thu, 17 Aug 2023 07:30:51 GMT

Step 1

Slice the top 1/3 or so off the tomato and reserve. With a small spoon, scoop the watery bits of the remaining 2/3 of the tomato out into a medium bowl- the seeds, pulp, etc- being careful not to pierce through the skin. Sprinkle the hollowed out tomatoes with salt and place them cut side down on a clean tea towel to drain excess liquid.

Step 2

Use a food processor, or your hands to roughly smush up the tomato seeds, pulp and bits you have scooped into the bowl (chunky texture is fine, just no huge pieces, discard any tough cores that don’t break down). Return the mix to the bowl and add in the rice, olive oil, garlic, salt, basil, and pepper, stirring to combine. Leave to soak for at least an hour or until you want to bake.

Step 3

Preheat the oven to 375F/190C. If using potatoes (see headnote), toss them with oil and salt and place in the bottom of the baking dish first. If not, proceed to stuffing the tomatoes. Taste the rice mix (just the liquid part) and add salt if needed- it should taste a little too salty, the tomatoes and the rice will absorb that and you don’t want an under salted dish for something so simple. Scoop the filling into the hollowed out tomatoes, placing each one in a baking dish as you go (either on top of the potatoes, or just in the empty dish if not using potatoes). Place the tops onto the filled tomatoes and slide the tray into the oven. Bake until tomatoes are wrinkly and soft and a bit browned on top, 50-75 minutes depending on size of tomatoes. Let sit in the pan at least 20 minutes before eating. These are also great at room temperature, so you can bake in the am before it gets too hot, and then let them sit on the counter and have a wonderful lunch alongside a sharply dressed green salad.

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