Pomodori Ripieni al Riso
Ripe tomatoes hollowed and stuffed with savory rice, herbs, and Parmesan, then baked until tender. A classic Italian vegetarian main that's elegant yet simple.
- Total time
- 50 min
- Servings
- 4
- Calories
- 386
- Protein
- 14g
Ingredients
- 4 whole Large ripe tomatoes
- 1.5 cups Short-grain rice (Arborio or Carnaroli)
- 15 leaves Fresh basil leaves
- ½ cup Grated Parmigiano-Reggiano cheese
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 3 cups Vegetable broth
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Cut the top quarter off each tomato (like removing a cap) and set the tops aside. Using a small spoon, scoop out the inside pulp and seeds into a bowl, leaving about a 1/4-inch-thick shell so the tomato stays sturdy.
- 3
Place the hollowed tomatoes in a 9×13-inch baking dish, opening facing up. Sprinkle the inside of each with a pinch of salt.
- 4
Peel the onion by cutting off the root and tip, then peel away the papery skin. Slice the onion lengthwise from root to tip into 1/4-inch-thick strips.
- 5
Place the onion strips on a cutting board and chop them crosswise into 1/4-inch dice—small cubes about the size of peas.
- 6
Place each garlic clove on the cutting board, press down hard with the flat side of a knife to crush it, then chop it finely until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 7
Pull the basil leaves from their stems, stack them on top of each other, roll them tightly into a tube, then slice across the roll to create thin ribbon strips.
- 8
Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 9
Add the diced onion and cook, stirring once every 30 seconds, until it becomes translucent and soft, about 3 to 4 minutes.
- 10
Add the minced garlic and stir constantly for 30 seconds until the air above the pan smells strongly of garlic.
- 11
Pour in the rice and stir constantly for 2 minutes, coating each grain with oil, so the rice looks glossy and toasted but not browned.
- 12
Pour in the vegetable broth slowly while stirring constantly so the rice absorbs the liquid evenly and doesn't clump.
- 13
Reduce heat to medium-low and simmer uncovered, stirring once every minute, for 15 to 18 minutes until the rice is tender but still holds its shape and most liquid is absorbed.
- 14
Remove the skillet from heat and stir in 0.25 cup of the Parmigiano-Reggiano, the basil ribbons, and the tomato pulp you scooped out earlier.
- 15
Taste the rice mixture and add a pinch of salt and pepper if needed so it tastes flavorful.
- 16
Using a spoon, fill each hollowed tomato generously with the rice mixture, mounding it slightly above the rim, so the filling is visible and abundant.
- 17
Sprinkle the remaining 0.25 cup of Parmigiano-Reggiano evenly over the top of each stuffed tomato.
- 18
Place the tomato tops back on the stuffed tomatoes, tilting them slightly to one side so you can see the filling inside.
- 19
Drizzle 2 tablespoons of olive oil around the inside bottom of the baking dish so the tomatoes cook gently and the bottom doesn't burn.
- 20
Slide the baking dish into the preheated oven and bake for 18 to 20 minutes until the tomatoes are soft and the skin looks slightly wrinkled but not split open.
- 21
Remove the baking dish from the oven and let the tomatoes rest in the dish for 3 minutes so they firm up slightly before serving.
- 22
Using a wide spatula, carefully slide each tomato onto a serving plate with a small amount of the pan liquid drizzled around the base.
Tools you’ll need
- 9×13-inch baking dish
- Small spoon
- Cutting board
- Chef's knife
- Large skillet (12-inch)
- Wooden spoon
- Measuring cups
- Measuring spoons
- Wide spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
