Rice-stuffed tomatoes with potatoes is a timeless recipe, very tasty and easy to make.
They are typical of Roman cuisine and are served as a first course, hot or cold, but also as an appetizer. The versatility of this dish is that it can be conveniently prepared in advance and it is also perfect to bring to the beach.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 tomatoes (ripe, whole and large)
- 3/4 cup rice (about 1/8 cup (25 g) per tomato)
- 3 potatoes
- to taste celery, carrot, onion (or ready-made soffritto in a jar)
- 1 clove garlic
- 1 bunch fresh basil
- to taste olive oil, salt and pepper
Preparation
For this recipe you need large tomatoes, firm and regular. Wash them well and with a sharp knife cut off the tops with the stem and set them aside. With the same sharp knife, score the inside of the tomato around the edges, then use a teaspoon to scoop out the pulp and set it aside.
Blend the tomato pulp with half a celery stalk, carrot, onion, garlic, and basil. If you have the ready-made soffritto in a jar (you’ll find the recipe here) add 3–4 heaping tablespoons to the tomato pulp before blending. Mix the blended tomato with the rice, then season with salt, pepper and olive oil and let it marinate for at least 1 hour.
While the rice soaks up the tomato marinade and aromatics, salt the inside of the tomatoes with a pinch of salt, turn them upside down and let them drain.
Meanwhile, peel the potatoes, cut them into wedges and keep them soaking in cold water in a bowl.
Once the marinade is ready, fill the tomatoes with about 2 tablespoons of the rice filling, not exceeding the rim and stopping a few millimeters below. Close each tomato with the reserved top and place them in the baking dish.
Drain the potatoes and season them with oil and salt, then add them to the dish arranging them between the tomatoes. Finish with a drizzle of olive oil over the tomatoes and potatoes.
Preheat the oven to 356°F (convection), or 374°F (conventional) and bake the rice-stuffed tomatoes for about 40–50 minutes. Remove from the oven when the potatoes are golden and fully cooked.
Serve hot or cold and enjoy.
