Roman Rice Stuffed Tomatoes: Pomodori Ripieni di Riso

Ingredients

• 4 large tomatoes
• 1/2 cup arborio rice, uncooked
• 1/2 cup Parmigiano Reggiano, grated
• 3 tbsp. extra virgin olive oil, divided
• 1 clove garlic
• parsley, a small handful
• black pepper, to taste
• salt, to taste

Instructions

1. 1

   Bring a pot of water to the boil and add the arborio rice.

2. 2

   Cook for nine minutes, until al dente, then drain and rinse under cold water to stop the cooking process.

3. 3

   With a knife, carefully cut off the tops of the tomatoes and scoop out the pulp using a spoon or melon baller. Set the pulp aside.

4. 4

   In a blender, add the tomato pulp, two tablespoons of olive oil, garlic, parsley, black pepper, and salt. Blend until smooth.

5. 5

   Pour the mixture into a bowl and mix in the Pecorino Romano and Parmigiano Reggiano.

6. 6

   Add the cooked rice, and mix until well combined.

7. 7

   Place the hollowed tomatoes in a baking dish and fill each with the rice mixture, being careful not to overstuff.

8. 8

   Pour remaining rice mixture into the bottom of the pan (or over the potatoes, if using).

9. 9

   Drizzle the remaining olive oil evenly over the tops of the tomatoes and then loosely cover with a damp sheet of parchment paper. Then tent with aluminum foil.

10. 10

    Bake in a preheated oven at 365°F for 50 minutes.

11. 11

    Uncover after 30 minutes and continue baking for 20 more minutes.

12. 12

    Remove from the oven and serve while still warm or at room temperature.