Tomatoes stuffed with rice and mint

Tomatoes stuffed with rice and mint

Pomodori ripiene di riso

By
From
Hazana
Serves
6
Photographer
Mowie Kay

This classic dish is often prepared by Roman Jews for the Sabbath. The tomatoes are usually simply stuffed with a mixture of rice and herbs, but the stuffing is also very good with the addition of a little freshly grated parmesan cheese.

Ingredients

Quantity Ingredient
6 large beef tomatoes
150g arborio rice
3 garlic cloves, finely chopped
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped mint
2 tablespoons torn basil leaves
3 tablespoons extra virgin olive oil
salt
freshly ground black pepper
125ml hot water

Method

  1. Slice the tops off the tomatoes and reserve as lids. Scoop out the flesh into a bowl, then add the rice, garlic, parsley, mint, basil and olive oil. Season with salt and pepper and mix well. Spoon the mixture into the tomato shells so they are about three-quarters full, to allow space for the rice to swell during cooking. Place the reserved lids on top.
  2. Arrange the stuffed tomatoes side by side in a well-oiled shallow baking dish and pour in the hot water. Bake in a preheated 190°C oven for 45–50 minutes or until the rice is tender and the tomatoes are tender but still hold their shape. Serve hot or cold.
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