Italian
Tomatoes with Rice
by Cucina con Ruben · 548K subscribers on YouTube
A traditional Italian baked dish where tomatoes are stuffed with rice, tomato passata, herbs, and garlic, then baked with potatoes.
- Cook
- 1h
- Difficulty
- easy
Ingredients
10 items- Tomatoesripe, medium-sized
- Tomato Passatato taste
- Basiltorn by hand
- Garlic1 clove, grated
- Lemon Zestgrated zest of 1 lemon
- Black Pepperto taste
- Saltto taste
- Olive Oilextra virgin, plenty
- 2 tbspRiceper tomato; use a small-grain rice like vialone nano or arborio
- Potatoespeeled and cut into chunks
Method
- Cut the tops off the tomatoes (keep the tops).
- Scoop out the pulp into a container and set aside.
- Add tomato passata, torn basil, grated garlic clove, lemon zest, pepper, salt, and plenty of olive oil to the pulp.
- Add 2 tablespoons of rice for each tomato and mix.
- Fill the tomatoes with the rice mixture.
- Place the stuffed tomatoes in a baking dish and add peeled and chunked potatoes around them.
- Put the tomato tops back on the tomatoes.
- Bake in a preheated oven at 180°C (350°F) for about one hour.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
