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Tomatoes Stuffed With Risotto Rice

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Ingredients
  Garlic 2 Clove (10 gm)
  Loosely packed italian parsley leaves 1⁄2 Cup (8 tbs)
  Fresh basil leaves 1⁄2 Cup (8 tbs) (Lightly Packed)
  Firm ripe tomatoes 6 Large (Each About 4 Inches In Diameter)
  Arborio rice 1 1⁄2 Cup (24 tbs) (Short-Grain White Rice)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Pepper 1⁄2 Teaspoon
  Red potatoes 3 Large, scrubbed (Thin-Skinned)
  Chopped fresh rosemary/1 tablespoon dry rosemary, crumbled 2 Tablespoon
Directions

In a food processor or blender, combine garlic, parsley, and basil.
Whirl just until chopped.
Set aside.
Using a sharp knife, cut a thick slice from top of each tomato, leaving about 1 inch of skin attached on one side.
With a serrated grapefruit knife or a small spoon, scoop inside of each tomato into food processor, leaving a thin shell.
Set tomato shells side by side in a baking dish just large enough to hold them snugly (about a 7- by 11-inch dish).
Set aside.
Whirl tomato-garlic mixture in food processor until liquefied.
Pour into a bowl and stir in rice, 1/4 cup of the oil, and pepper; mix well.
With a ladle, fill each tomato just to top with rice filling (discard any unused filling).
Close tomato lids over filling.
Cut unpeeled potatoes crosswise into 1/4-inch-thick slices.
Insert potato slices upright between and around tomatoes, filling dish tightly.
Drizzle tomatoes and potatoes with remaining 14 cup oil, then sprinkle with rosemary.
Bake, uncovered, in a 350° oven until potatoes are tender and rice in center of tomatoes is cooked (about 1/4 hours).
Remove from oven; cover with foil.
Let stand for about 30 minutes before serving.
If made ahead, cover and refrigerate for up to 2 days; serve at room temperature.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tomato

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