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3 round red tomatoes, firm
6 teaspoons Gallo Gran Gusto rice
a few sprigs of parsley
2 basil leaves
3-4 potatoes
extra virgin olive oil
a clove garlic
sea salt & freshly ground pepper
optional
mushrooms
Parmesan cheese
Today we will make tomatoes stuffed with rice, a typical dish of Roman cuisine. In Italy, this dish is also packed for lunch and eaten cold. The Italian lady from whom the recipe comes thinks the tomatoes taste even better then, they remind her of childhood outings. She uses the Italian Gallo Gran Gusto rice for this, but if you can't get it, another brand of risotto rice will do as well.
How to make Pomodori con il riso
Cut the tops off the tomatoes.
Spoon the pulp out.
Chop the tomato pulp finely.
Place the pulp in a bowl and save the tops
How to make the filling
Add the rice to the pulp.
Add the garlic.
Cut the mushrooms and herbs.
Add it to the tomato mixture.
Drizzle some extra virgin olive oil over the tomato filling
Season the mixture with salt and pepper.
Divide the filling over the tomatoes.
Peel, wash and cut the potatoes.
Preheat the oven to 180°C and lightly grease the oven dish with olive oil
Put the potatoes in the dissh and toss with olive oil.
Place the tomatoes in the middle, drizzle with olive oil.
Bake the pomodori con il riso for approximately 1 hour.
The tomatoes should be slightly scorched and the potatoes golden.
We eat the pomodori with cheese and salad, but the choice is yours.
Buon appetito!