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Stuffed tomatoes with rice – Pomodori ripieni di riso

Stuffed tomatoes with rice – Pomodori ripieni di riso

Stuffed tomatoes is a classic Mediterranean summer treat. You can accompany them with baked potatoes, and they’ll make together an excellent, fresh, easily digestible meal. If you want to have a perfect summer lunch, you can also accompany the tomatoes with stuffed zucchini and feel like at an Italian grandma’s house! Maybe some of you don’t see the appeal of eating rice and tomatoes together, or you think it’s too basic, but I love the fact that these two elements together can exalt their own characteristics so much and really satisfy your palate!

Possibilities are endless for the stuffing. Tuna, breadcrumbs, sausage, peas, pasta, eggs, cheese. Almost everything that comes up in your mind can fill your tomatoes, their pulp too – as I do in this recipe.  I also chose to fill my tomatoes with rice because I am a big of it in general but also because it works super well as a filling.  Don’t forget you can prepare everything in advance and heat it up in the oven when needed. So handy!

stuffed tomatoes with rice

Of course, you have to remember some tricks and avoid some common mistakes that can occur during the preparation.
Let’s see together some tips and tricks for the perfect stuffed tomatoes with rice!

– When removing the pulp from tomatoes or also from veggies such as zucchini or aubergines, you have to do it carefully – the “walls” should be about half a centimeter thick. Don’t forget to be careful with the knife or you’ll risk to pierce the bottom and the sides. Above all, make sure to cut them uniformly,  otherwise you will easily burn a part of it and the other will stay raw. Another great trick is to keep the tops of the tomatoes after cutting them out and bake them as well so they’ll work as nice lids at the mo keep the caps and bake them next to stuffed vegetables, to use them as lids at the time of serving.

stuffed tomatoes with rice

-You can choose whether to stuff the tomatoes with raw rice or cook it first. I usually cook it first because it is easier for me to calculate the amount of rice to use to stuff the tomatoes. If you want to put all ingredients raw in the oven, make sure to use no more than 1 tbsp rice per tomato when stuffing the tomatoes.  Don’t fill them completely because rice grows while cooking and you risk to break the tomato.

-It is also important to make the tomatoes lose excess water, or they could get soggy. To avoid it, add salt after the pulp is removed and put them upside down on a cutting board. Drain the internal part with kitchen paper afterwards.  Add salt in the pulp too, before blending it to obtain a juice.

– Let all the flavors get well together, don’t eat straight away. Some rest after removing from the tomatoes from the oven is necessary to really appreciate all the characteristics of this summer dish.

 

Stuffed tomatoes with rice -Pomodori ripieni di riso

Ingredients (4 servings)

4 tomatoes, not too ripe

2/3 cup (150 gr. ) rice, better if vialone nano or carnaroli

1 tsp parsley

a few basil leaves

4 tbsp (20 gr.) Pecorino

4 tbsp (20 gr.) Parmesan

2, 10 oz (60 gr.) cheese (scamorza, provola, or any other soft cheese)

1 clove garlic

extra-virgin olive oil

salt

 

Method

Prepare tomatoes: cut the tops off  and remove the pulp using a knife first, then a spoon. Remember to be careful not to pierce the bottom or the edges.

stuffed tomatoes with rice

Add salt in the internal part of the tomatoes and put upside down on a cutting board to drain.

Salt the pulp too and using a blender, reduce it to a puree.

stuffed tomatoes with rice

In a big saucepan, bring abundant salty water to a boil and cook rice al dente.

in the meantime, heat 2 tablespoons olive oil in a large frying pan over medium heat. Add garlic and cook for a couple of minutes until golden. At this point, pour the tomato puree and cook for some minutes until it thickens, reducing the heat to medium-low. Before removing from heat, sprinkle a pinch of salt and add parsley and basil.

Drain rice once ready, and transfer it into a bowl together with the grated Parmesan and Pecorino. Add the tomato puree and mix all ingredients together with a spoon.

stuffed tomatoes with rice

Fill each tomato with a spoonful of filling, then cut the cheese of your choice into small cubes and put each cube into the center of rice-stuffed tomatoes.

stuffed tomatoes with rice

Cover with other rice and put the tomatoes in a baking dish with its bottom oiled.

stuffed tomatoes with rice

Place a sheet of baking parchment on the oven rack and put all the tomato tops you previously cut off. Sprinkle the tomatoes with some olive oil and then bake everything in the oven at 356 F for at least 50 minutes. When the tomatoes have a golden surface and a crunchy crust is formed on the top of the rice, remove the tomatoes and tops, let them rest for 10 minutes and then cover the tomatoes with the tops as they were lids.
Serve and enjoy!

stuffed tomatoes with rice

 

For more summer recipes, check my Salad from Pantelleria or my Orange salad with fennel and olives !

And if you enjoy my recipes,  meet me on Pinterest ,Facebook, Instagram…also subscribe to my blog to receive all my recipes  🙂

 

Stuffed tomatoes with rice

2017-06-26
: 4
: 30 min
: 50 min
: 1 hr 20 min
: Medium

Stuffed tomatoes

By:

Ingredients
  • 4 tomatoes, not too ripe
  • 2/3 cup (150 gr.) rice, better if vialone nano or carnaroli
  • 1 tsp parsley
  • a few basil leaves
  • 4 tbsp (20 gr.) Pecorino
  • 4 tbsp (20 gr.) Parmesan
  • 10 oz (60 gr.) cheese (scamorza, provola, or any other soft cheese)
  • 1 clove garlic
  • extra-virgin olive oil
  • salt
Directions
  • Step 1 Prepare tomatoes: cut the tops off  and remove the pulp using a knife first, then a spoon. Remember to be careful not to pierce the bottom or the edges.
  • Step 2 Add salt in the internal part of the tomatoes and put upside down on a cutting board to drain.
  • Step 3 Salt the pulp too and using a blender, reduce it to a puree.
  • Step 4 In a big saucepan, bring abundant salty water to a boil and cook rice al dente.
  • Step 5 In the meantime, heat 2 tablespoons olive oil in a large frying pan over medium heat.
  • Step 6 Add garlic and cook for a couple of minutes until golden.
  • Step 7 At this point, pour the filtered tomato juice and cook for some minutes until it thickens, reducing the heat to medium-low. Before removing from heat, sprinkle a pinch of salt and add parsley and basil.
  • Step 8 Drain rice once ready, and transfer it into a bowl together with the grated Parmesan and Pecorino.
  • Step 9 Add the tomato puree and mix all ingredients together with a spoon.
  • Step 10 Fill each tomato with a spoonful of filling, then cut the cheese of your choice into small cubes and put each cube into the center of rice-stuffed tomatoes.
  • Step 11 Cover with other rice and put the tomatoes in a baking dish with its bottom oiled.
  • Step 12 Place a sheet of baking parchment on the oven rack and put all the tomato tops you previously cut off.
  • Step 13 Sprinkle the tomatoes with some olive oil and then bake everything in the oven at 356 F for at least 50 minutes.
  • Step 14 When the tomatoes become golden and a crunchy crust is formed on the top of the rice, remove the tomatoes and tops, let them rest for 10 minutes and then cover the tomatoes with the tops as they were lids.


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