This basic, Roman stuffed tomato dish is ideal for summer season. It’s gentle, refreshing, and all the time served chilly. The tomatoes are crammed with a savory, tomato sauce-infused rice that’s lighter than a risotto however simply as satisfying on a sizzling day. It’s a recipe that positively requires large, juicy, ripe tomatoes to drag off, so be sure you search for the perfect produce yow will discover.
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POMODORI RIPIENI ALLA ROMANA RECIPE
Cook dinner Time: 3 ½ hours, largely unattended
For this recipe, you will have:
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3 massive, ripe tomatoes
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Contemporary mint, to style
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Contemporary parsley, to style
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Contemporary basil, to style
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Contemporary thyme, to style
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1 clove garlic, minced
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2 tablespoons (30 g) tomato paste
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3 tablespoons (45 ml) extra-virgin olive oil, plus additional for drizzling
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Salt
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Contemporary black pepper
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4 ½ tablespoons (70 g) arborio rice
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1 massive russet potato, peeled and cubed
Slice the tops of the tomatoes off (don’t discard them). Scoop the seeds, insides and juices of the tomatoes out and place into a big bowl. Set the tomato “shells” apart for later.
In case your tomatoes are very ripe and gentle, crush the tomato insides with a fork right into a pulp. In the event that they’re just a little bit tougher, you should use a blender. Into the pulp, tear in some contemporary mint, parsley, basil and thyme. Stir within the minced garlic, tomato paste, 2 tablespoons (30 ml) olive oil and salt/pepper to style.
Stir the rice into the tomato combine and let it soak, coated, for two hours at room temperature.
Preheat the oven to 400° F (205° C).
Place the cubed potato into the underside of a deep baking dish. The dish needs to be sufficiently big to carry the tomatoes upright, however not a lot bigger. Season the potato chunks with 1 tablespoon (15 ml) olive oil, salt, pepper, and a couple of tablespoons of the tomato juice that the rice has been soaking in. Stir all collectively.
Flippantly salt the insides of the tomatoes and rub them—inside and outside—with just a little olive oil. Fill every tomato with soaked rice, leaving a few finger of free house on high for the rice to increase when baked. The rice ought to have sufficient tomato juice in order that it will possibly prepare dinner, however not sufficient that the tomatoes are crammed with soup—see the photograph beneath for reference. Nestle the stuffed tomatoes, upright, amongst the potatoes within the baking dish and substitute the tomato tops.
Drizzle the remaining tomato juice (pressure out any extra rice, if there’s any) over the potatoes and tomatoes.
Bake the tomatoes for 50 minutes or till the rice is al dente. Whereas they prepare dinner, stir the potatoes every so often. Let the tomatoes cool to room temperature earlier than serving.
