This basic, Roman stuffed tomato dish is ideal for summer season. It’s gentle, refreshing, and all the time served chilly. The tomatoes are stuffed with a savory, tomato sauce-infused rice that’s lighter than a risotto however simply as satisfying on a scorching day. It’s a recipe that undoubtedly requires large, juicy, ripe tomatoes to drag off, so remember to search for the very best produce yow will discover.
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POMODORI RIPIENI ALLA ROMANA RECIPE
Prepare dinner Time: 3 ½ hours, largely unattended
For this recipe, you’ll need:
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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 mushy, crush the tomato insides with a fork right into a pulp. In the event that they’re slightly bit more durable, 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 large enough 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.
Frivolously salt the insides of the tomatoes and rub them—in and out—with slightly 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 could prepare dinner, however not sufficient that the tomatoes are stuffed with soup—see the picture under for reference. Nestle the stuffed tomatoes, upright, amongst the potatoes within the baking dish and change the tomato tops.
Drizzle the remaining tomato juice (pressure out any extra rice, if there may be 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 from time to time. Let the tomatoes cool to room temperature earlier than serving.
