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Tomatoes Stuffed with Rice Recipe

Tomatoes Stuffed with Rice Recipe

Tomatoes Stuffed with Rice Recipe

pomodori ripieni di riso

Preparation time : 20 minutes + 20 minutes cooking time

Ingredients for 4 servings

  • extra-virgin olive oil 1/4 cup (60 ml)
  • vine-ripened tomatoes 4
  • short-grained rice, such as Roma or Sant’Andrea 1/2 cup (100 g)
  • oregano 31/2 tbsp (20 g)
  • basil leaves 4
  • garlic clove half
  • salt to taste

Method :

  1. Boil the rice in 1 cup salted water for 10 minutes. Drain it and let it cool.
  2. Cut the tops off the tomatoes and hollow them out. Finely chop the pulp you removed, along with the oregano, basil and garlic. Season the mixture with oil and salt to taste, then stir it into the rice.
  3. Fill the tomatoes with the rice mixture, put the tops back on and arrange in a pan lined with aluminum foil.
  4. Bake in a preheated oven at 325° F (160° C) for about 15-20 minutes. Let cool and then refrigerate for a few hours. Serve cold.