Baked Tomatoes Stuffed with Rice (Roman Style)
Pomodori con Riso (rice-stuffed baked tomatoes) are simple to make. I make them ahead and serve them as a chilled room temperature side dish or antipasti.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Melon baller
- Spoon
- Mixing bowl
- Paper towel
- Plate
- Immersion blender
- Food processor
- Oven
- Baking dish
- Baking sheet
- Measuring cup
- Chef's knife
- Cutting board
- Kosher salt container
Ingredients
- 8 firm, ripe medium tomatoes
- kosher salt (as needed)
- 8–10 fresh basil leaves (roughly chopped)
- ¼ cup cup chopped shallots
- 2 cloves garlic (peeled and chopped)
- 3/4 cup extra-virgin olive oil (divided), plus more for drizzling
- freshly cracked black pepper (for seasoning)
- ½ cup arborio rice
- 1 pound russet poatoes (peeled and cut into ½ to ¾’-inch chunks
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