Stuffed Tomatoes

Stuffed Tomatoes - or Pomodori al riso as they’re known in Rome. Stuffed anything sounds terribly retro but what goes around comes around and these have many laps left to run. Essentially a risotto in a tomato but because there is less liquid the rice acquires a lovely nutty texture as it bakes in the oven.

Yields1 Serving
 8 ripe, firm, fleshy, medium‑size tomatoes
 Salt and black pepper
 1 onion finely chopped
 2 garlic cloves, finely chopped
 20 fresh basil leaves
 120g risotto rice
 100ml extra virgin olive oil, plus more for the potatoes
 60g parmesan or pecorino
1

Cut the tops off the tomatoes and set them aside. Scoop out the insides – flesh, seeds, and juice – into a bowl. Sprinkle a little salt in the cavity of each tomato and then put them cut-side down on kitchen towel so excess water can drain away.

2

Pass the tomato flesh, seeds and juice through a food mill or sieve, or mush it with your hands, pulling out any hard bits.

3

Rip the basil into small pieces and add it to the tomato juice.

4

Fry the onion in a tbsp. of oil until soft. Add the garlic and cook for a couple more minutes. Add the rice and stir until well coated.

5

Add the tomato juice, and the rest of the olive oil and gently simmer for a couple of minutes. Stir in the cheese, season with salt and pepper and set aside for at least 45 minutes.

6

Sit the empty tomato husks in a lightly greased oven-proof dish. Spoon the rice mix into the shells so they are ¾ full, then put the lids back on. Bake at 180°C oven for about 25 minutes, or until the tomatoes are soft and starting to shrivel.

Best served lukewarm

Ingredients

 8 ripe, firm, fleshy, medium‑size tomatoes
 Salt and black pepper
 1 onion finely chopped
 2 garlic cloves, finely chopped
 20 fresh basil leaves
 120g risotto rice
 100ml extra virgin olive oil, plus more for the potatoes
 60g parmesan or pecorino

Directions

1

Cut the tops off the tomatoes and set them aside. Scoop out the insides – flesh, seeds, and juice – into a bowl. Sprinkle a little salt in the cavity of each tomato and then put them cut-side down on kitchen towel so excess water can drain away.

2

Pass the tomato flesh, seeds and juice through a food mill or sieve, or mush it with your hands, pulling out any hard bits.

3

Rip the basil into small pieces and add it to the tomato juice.

4

Fry the onion in a tbsp. of oil until soft. Add the garlic and cook for a couple more minutes. Add the rice and stir until well coated.

5

Add the tomato juice, and the rest of the olive oil and gently simmer for a couple of minutes. Stir in the cheese, season with salt and pepper and set aside for at least 45 minutes.

6

Sit the empty tomato husks in a lightly greased oven-proof dish. Spoon the rice mix into the shells so they are ¾ full, then put the lids back on. Bake at 180°C oven for about 25 minutes, or until the tomatoes are soft and starting to shrivel.

Stuffed Tomatoes
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