Tomatoes stuffed with rice

Recipe provided by Ermanno and Simona from Rome

Sustainability tips:

This delicious Italian recipe requires few simple ingredients such as rice, tomatoes, onions and some herbs. It also requires only one pot because everything cooks together in the oven. Choose organic vegetables if possible and remember to take your own bags to the grocery store to avoid plastic bags for the produce. I really want to thank Ermanno and Simona for the work they did putting together the pictures and the procedure. Collaborations really help a lot to keep the blog going.

The procedure seems elaborate, but it is really quite simple. If I could get it right the first time, anybody can do it.

Preparation time: 15 minutes + 45 minutes in the oven

Ingredients (3 people)

3 large tomatoes
5-6 basil leaves
Small bunch of parsley
1 garlic clove
Arborio (o Carnaroli) rice – This is available in general grocery stores
Extra virgin olive oil, salt, black pepper
1 potato
1 sweet onion

Procedure

Slice the cap from the tomatoes

Remove the top part of the tomatoes and keep it aside

Finely chop basil, parsley and garlic

Basil, parsley and garlic finely chopped

Empty the tomatoes with a spoon.

Make sure not to break the external skin of the tomatoes.

Place the tomato pulp in a centrifuge or a blender to make a nice smooth tomato juice. Keep a small amount (half cup or less) of the juice on the side.
In the larger part of the tomato juice add the chopped herbs, 2 spoons of olive oil, salt and pepper.
Add one tablespoon of uncooked rice for each tomato plus one extra tablespoon.

Place the tomatoes on a baking sheet, add one basil leaf and little salt at the bottom.
Fill up the tomatoes (up to 3/4 of capacity) with the rice and tomatoes mixture.

Fill the tomatoes with the rice and sauce

Place the caps back on the tomatoes.
Now add the sliced potato, sweet onion and (optionally) one more spoon of rice to the tomato juice that was set aside and place it on the baking sheet between the tomatoes.