Rice Stuffed Tomatoes


Description

Enjoy these essentials of simple Italian and Mediterranean cooking where you could coax the maximum flavour out of them with seasoning and toasting the rice, by cooking with a tiny amount of onion and garlic in olive oil then baking them slowly in the oven.

Ingredients

Coarse or kosher salt
6 medium-to-large (mine were 3 inches across, averaged 8 1/4 ounces in weight) tomatoes
Red pepper flakes, to taste
1/4 medium or 1/2 small onion, finely chopped
1 garlic clove, minced
9 tbsp arborio or another short-grained starchy rice
Few tbsp chopped parsley, oregano or slivered basil (or mix thereof)
Handful breadcrumbs, if using (unless using gluten-free breadcrumbs, this will of course negate the dish’s gluten-free status)

Directions

1. Preheat oven to 350 degrees. Lightly coat an ovenproof baking dish with olive oil.

2. Prepare tomatoes:
Cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh into a non-reactive (i.e. just about anything but aluminum) bowl. I like to use a grapefruit knife to make the first cuts, then a spoon to remove the rest, but you can use anything you have around, being careful not to pierce the bottom of the tomatoes. Salt the cavities of the tomatoes and turn them upside down on a plate to drain.

3. Prepare reserve:
Run scooped-out tomato flesh and juices through a food mill or pulse in a blender until coarsely pureed. Heat a large skillet over medium heat, then add 2 tbsp olive oil, heating it too. Once hot, add onion, garlic and red pepper flakes, cooking them together for 2 min, or until onion begins to soften. Add rice and cook them together for about 3 min, or until rice toasts a little. Add tomato puree and bring to a simmer, then reduce heat to medium-low. Season with 3/4 tsp salt, then cover skillet with a lid, and let simmer for 10 -15 min, stirring occasionally, until rice is par-cooked. Adjust seasoning if needed.

4. Reassemble tomatoes:
Stir fresh herbs into tomato-rice mixture. Arrange tomatoes right-side-up in baking pan then spoon mixture into tomatoes, filling them just 7/8 of the way to leave room for the rice to finish expanding. Coat with breadcrumbs that you can drizzle lightly with olive oil, if using, or you can replace the tomato lid on each (though, do not spend 10 min trying to match them back up, It’s pointless.)

5. Bake:
Uncovered for 30 min, until tomato walls are soft and the rice inside has finished cooking. Serve hot.

Enjoy!

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