Pomodori col Riso
Anyone else read Design Sponge and totally fall in love with this recipe they posted a few weeks ago? Garden-fresh tomatoes, rice, potatoes, basil–how much more beautiful and simple could a recipe be?
Given that my Cherokee Purple tomato plant is actually producing now, I couldn’t wait to try out this Pomodori col Riso (rice stuffed tomatoes), a “staple of Roman ‘fast food’” with a girlfriend the other weekend. While we snacked away on local bread and artisanal olive oils, the stuffed tomatoes slowly baked in the oven and gave off the most inviting aroma. It was so hard not to open the oven every few minutes to waft all the goodness.
So did such a simple recipe result in a memorable meal? Most definitely. From the soft, rich roasted tomatoes to the crispy golden potato wedges, everything about this dish made me fall in love with it. In the bottom of the pan, olive oil & tomato juices pooled, the perfect liquor to swipe fresh bread in, and the basil-scented rice tied the dish together.
I must admit I’m more intrigued by Roman cuisine after trying this recipe. Anyone have any good suggestions for recipes to try next?
Pomodori col Riso
From Design Sponge
4 -5 medium-sized tomatoes
1 c white rice (I used Basmati)
4 cloves garlic, minced
2 tbsp fresh basil, minced
1-3 medium-large potatoes
Sea salt & fresh cracked black pepper
Preheat oven to 350F.
Wash and dry the tomatoes. In a casserole dish or shallow baking pan that will allow the food to fit in snugly, brush a teaspoon of olive oil over the bottom. With a sharp knife, cut the tops off the tomatoes and set aside. You will use them to cover the tomatoes before placing in the oven.
With a spoon, carve out the insides of the tomatoes and scoop the flesh and juice into a blender. Blend the tomato pulp and juice until liquid. Strain through a mesh colander to remove seeds.
Mix the tomato juice and rice in a bowl. Add the basil and garlic along with 1/2 tsp sea salt and some black pepper.
Stuff the tomatoes 3/4 full with the rice mixture and place in the pre-oiled dish.
Skin the potatoes and slice into bite-sized wedges. Fill in all the empty spaces in the baking dish with the potatoes.
Drizzle olive oil on top of the potatoes and sprinkle with a little sea salt and black pepper.
Place the tops on the tomatoes and bake in the oven for approximately 1 hour or until the rice is completely cooked. You will notice that the rice is a little crunchy on top which is fine.