Tomatoes Stuffed With Risotto Rice
|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)|
|Red potatoes||3 Large, scrubbed (Thin-Skinned)|
|Chopped fresh rosemary/1 tablespoon dry rosemary, crumbled||2 Tablespoon|
In a food processor or blender, combine garlic, parsley, and basil.
Whirl just until chopped.
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).
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.