Baked Tomatoes Stuffed with Rice (Roman Style) - SippitySup
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.
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
More Like This
Italian Stuffed Tomatoes Recipe | Pomodori col Riso
thehappyfoodie.co.uk
Stuffed Tomatoes - Ben's Farm Shop
bensfarmshop.co.uk
Pomodori Ripieni alla Romana | Roman-Style Stuffed Tomato Recipe – Pasta Grammar
pastagrammar.com
Baked Tomatoes Filled with Rice – Organic Tuscany Cookbook
organictuscany.org
Tomatoes Stuffed with Rice | Saveur
saveur.com
Baked tomatoes with nutty rice filling
nzwomansweeklyfood.co.nz
Pomodoro Ripieno Arrosto - Cooking Vacations
cooking-vacations.com
Tomato Risotto Recipe
scrumptiously.com