RomanItalian
Stuffed Tomatoes with Rice
by Cucina con Ruben · 548K subscribers on YouTube
A classic Italian recipe of ripe tomatoes stuffed with rice, basil, and tomato passata, baked until tender.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1h 5min
- Servings
- 4
- Difficulty
- easy
Ingredients
8 items- 4 pcsLarge TomatoesLarge, ripe tomatoes
- 12 tbspRice3 tablespoons per tomato
- BasilTo taste
- Tomato PassataTo taste
- Grated Cheese (Pecorino or Parmigiano)Grated cheese, to taste
- Olive OilExtra virgin olive oil, to taste
- SaltTo taste
- PepperTo taste
Method
- Cut the tops off the tomatoes and carefully scoop out the pulp.
- Blend the tomato pulp with basil, salt, pepper, and tomato passata.
- Grate some cheese (Pecorino or Parmesan) into the mixture.
- Add plenty of olive oil to the mixture.
- Place the hollowed tomatoes in a baking dish.
- Put three tablespoons of rice into each tomato.
- Pour the tomato pulp mixture over the rice inside each tomato.
- Drizzle a little olive oil on top.
- Cover each tomato with its top (lid).
- Bake at 180°C (350°F) for 50 minutes.
- Serve hot.
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.
