Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)
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Author Amy Riolo says, "Stuffed tomatoes are one of the ultimate delicacies of the Roman diet and the pride of many home cooks—some of whom bake tiny, matchstick-size pieces of potato along with the tomatoes. Simple and delicious, they are a great accompaniment for grilled seafood and meat. Save this recipe for summer, when tomatoes are at their peak."
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- Prep time
- 5 min
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- Cook time
- 45 min
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- Servings
- 4 Servings
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- Serving size
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1 tomato
Ingredients
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arborio rice or calrose rice
- 1/2 cup
- 118 g
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Homemade Chicken Stock, low-sodium chicken stock, or water
- 1 cup
- 237 g
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beefsteak tomatoes
- 4
- 4
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extra virgin olive oil, divided
- 4 tbsp
- 59 g
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fresh basil (minced )
- 1/4 cup
- 59 g
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minced mint
- 1/4 cup
- 59 g
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unrefined sea salt
- 1/8 tsp
- 1 g
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freshly ground black pepper
- 1/4 tsp
- 1 g
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Directions
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Preheat oven to 350°F.
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Place rice and chicken stock in a saucepan. Bring to boil over a high heat. Cook, stirring constantly, for 20 minutes, or until rice is tender but firm (al dente). Add more water, 1/4 cup at a time, if rice begins to stick to the bottom of the pan. When rice is finished cooking, set aside.
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Meanwhile, wipe off the tomatoes, discard the stem without damaging the skin, and lay the tomatoes stem side down. Cut a round slice from the side opposite to the stem; you will be using it as a lid. With a melon scoop, scrape out the flesh of the tomato, being careful not to break the skin. Reserve the pulp and the juice.
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Chop the pulp and mix it with the juice (you can use a food processor). In a bowl, combine the pulp and juice with the rice, 3 tablespoons. olive oil, basil, mint, salt, and pepper.
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Stuff hollow tomatoes with the rice mixture. Cover with the tomato lids and arrange in a greased baking dish, standing the stuffed tomatoes with the lid side up. Drizzle with the remaining 1 tablespoon. olive oil and bake for 20–30 minutes, or until the tomatoes are cooked through. Serve hot or at room temperature.