Pomodori ripieni – Rice filled tomatoes


Recipe 42: This recipe is something i needed to cook now, before was too late. The rice filled tomatoes it’s another classic summery dish and i wasn’t really a big fun of it, until i tried them again this time. I have to say i did them REALLY well! I was impressed. My mum of course used to do them often because it’s a one dish meal and for the summer it’s really practical and easy.

The ingredients are : the biggest tomatoes you can find and i would consider at least 2 per person (i’m sorry but here in London the tomatoes are all quite little), one spoon rice for tomatoes, some salt, basil, flat leaves parsley, pepper and olive oil.

Wash the tomatoes and cut the top of them. Take off the interior and place it in a bowl. Then cut the pulp and mix it with parsley and basil finely chopped. Add some salt, pepper and the spoon of rice you will need for all the tomatoes. Mix it well and fullfill the tomatoes.

At this point, try to add in each of them some of the liquid from the tomatoes you put in a side at the beginning… but don’t add the seeds. Turn on the oven at around 180 degrees and place the tomatoes on a baking pan with baking paper or oil to don’t make stick to the pan. The rice will need this sauce to cook!

Let them in the oven for at least 20 minutes and then try some rice to see if it’s ready. Probably it will be still hard, so add other tomato sauce you have in a side and maybe a bit more oil.  Put them again in the oven until ready!

Serve it hot or at a warm temperature. They are good also cold from the fridge but i prefer them a bit warm. Enjoy!

PS. Mamma con tutto il prezzemolo, basilico, sale e pepe che c’ho messo, sono venuti troppo buoni! ed io che non ne andavo pazza per niente penso che li cucinero’ piu’ spesso…o forse e’ solo il fatto che non li mangio da una vita!

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