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 Rice Stuffed Tomatoes | Status Approved | | Name |  Rice Stuffed Tomatoes | | Category | Vegetables, Vegetarian & Special Diets, European, Italian | | Serves/Yields | 4 | | Source | My mom | | Difficulty | Easy | | Prep. Time | 15 min | | Cook Time | 40 min | | Introduction | | Do you have some plain leftover rice?
This is a nice way to use it, and make a great dish. It can be served warm, but it's also great at room temperature as apptetizer. It's really common in Italy, and you can find them in every rostisserie. In Italy we use the Aborrio or Carnaroli rice, but a good quality white or brown rice will do just fine.
| | Ingredients | | 8 ripe but firm tomatoes
1/4 cup cooked rice for each tomato
1 garlic_clove ,minced
1/2 Tbsp minced parsley
1/2 Tsp Italian oregano
16 large basil leaves,8 whole and 8 minced
4 baking potatoes (russets)
Sea_salt and black pepper
Extra_virgin_olive_oil | | Directions | | Step: 1 | Preheat oven to 350°F.Wash the tomatoes and carefully cut the tops off about 1/2 inch thick,save the top. With a spoon and a knife gently scoop out the pulp and juice into a bowl from each tomato. Sprinkle a pinch of salt inside every tomato shell. Mix together rice, the minced basil, a drizzle of olive oil and oregano with the tomato pulp, adjust salt and pepper. Fill the tomato cups and put a basil leaf on top of rice mixture. | | Step: 2 |  Place a tomato top on each tomato. Peel the potatoes and cut into half inch thick strips. Grease a baking pan with olive oil, arrange the tomatoes. and fill all the empty space in the pan with potatoes. Drizzle with oilve oil and fresh ground pepper. Bake for 40 minutes. |
Time submitted: Tuesday, January 31. 2006 at 12:05:39 Contributed By: guido
Rate It| Average score: 4.27 () votes: 11 |  |  |  |  | |  | Comments
No Comments Allowed for Anonymous, please register Re: Rice Stuffed Tomatoes (Score 1)
By guido on Tuesday, January 31, 2006 @ 18:52:37 CET
(User Info | Send a Message) | there are also several variations:
You can add bradcrumbs over the rice for example, or like they do in Rome, add few pennyroyal leaves instead of parsley.
Some people also add mozzarella bits, and anchovy fillets, but i do not care much about this.
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