RomanItalian
Tomatoes with Rice
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman summer dish: tomatoes stuffed with rice and baked until tender, just like grandma used to make on the beach. Juicy, aromatic, and perfect for hot days.
- Cook
- 40 min
- Difficulty
- easy
Ingredients
10 items- 4 pcsPomodori CasalinoCasalino variety preferred; substitute large round tomatoes if unavailable.
- 8 tbspTomato Passata2 tbsp per tomato; total for 4 tomatoes.
- 8 tbspParboiled RiceUse parboiled rice; do not use carnaroli. Add a little extra for scattering around the tomatoes.
- Extra Virgin Olive OilTo taste; drizzled in several steps.
- Fresh BasilA handful, torn by hand.
- 1 pcsGarlicOne clove, thinly sliced.
- 1 pcsPotatoMedium potato, cut into small cubes.
- SaltTo taste.
- PepperFreshly ground black pepper to taste.
- WaterA small splash to thin the mixture.
Method
- Just before cooking, quickly rinse the tomatoes.
- Cut off the top (cap) of each tomato using a serrated knife. Set the caps aside.
- With a spoon, scoop out the pulp from each tomato into a bowl, being careful not to break the shells.
- Add 2 tablespoons of passata (tomato puree) per tomato to the bowl with the pulp.
- Blend the mixture (or pass through a food mill) until slightly chunky – not too smooth.
- Season with a drizzle of olive oil, salt, and pepper.
- Tear fresh basil leaves by hand and add them to the mixture.
- Slice a garlic clove thinly and add it.
- Add a small splash of water and stir well.
- Add 2 tablespoons of rice per tomato to the mixture, plus a little extra for scattering around the tomatoes. Stir.
- Spread a thin layer of tomato passata on the bottom of a baking dish.
- Place the hollowed tomatoes in the dish.
- Fill each tomato with the rice mixture, not overfilling (rice expands).
- Pour any leftover mixture around the tomatoes.
- Cut a potato into small cubes and scatter them around the dish.
- Drizzle with extra olive oil.
- Cover each tomato with its cap.
- (Optional) Let marinate for 30 minutes before baking.
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes.
- Let cool slightly, then drizzle with raw olive oil before serving.
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.
