Rice Stuffed tomatoes is a typical Roman dish, very well known in Southern Italy where they can also be stuffed with seasoned soft cheese, which melts, baking in the oven. Its preparation is very simple but it takes time, both for the preparation and in particular in baking. The tomatoes should be served cold with rice as a main dish, always accompanied by potatoes. They are very popular for this even in takeaways. The original recipe of tomatoes stuffed with rice, the Roman one, does not foresee the use of provolone, where, instead, in the south is widely used.
Instructions
- To begin you will have to prepare the tomatoes where place the rice with the sauce. Wash them and then cut off the top hat (1), which you have to keep aside. So start to empty the tomatoes, helping with the knife and a spoon (2), to remove all the vegetation water, the seeds and the white parts while red parts should be set aside. Completely empty the tomatoes and set aside (3).
- Now take the red parts of the tomato and put them in a container (4) to blend them with the mixer (5), up to have a mixture (6).
- Then chop the garlic (7) and parsley (8), very finely, and put the rice in a bowl (9).
- To prepare the filling of tomatoes, pour the mixture blended into the bowl with rice (10). Then add the chopped garlic (11) and parsley (12). Salt lightly and mix well.
- Now pour two tablespoon of extra-virgin olive oil to the filling (13). Pour a tablespoon of oil in a casserole where place the tomatoes, and then put a tablespoon and a half of this rice for every tomato (14). This should be filled to just over half remembering that in cooking rice will grow in volume. Fill each tomato and then cover with the hat (15) you cut as first.
- Now peel the potatoes (16) and then cut into slide (17), and then into sticks, in the classic form of a baked potato (18).
- Finally take a large baking dish, grease it with oil and put in stuffed tomatoes and chopped potatoes (19). Pour a little olive oil over the potatoes and put a couple of cloves of garlic with rosemary if you like. Bake (20) at approx 180°C for 120 minutes. Check from time to time cooking and when ready turn off the heat, take out (21) and let it cool completely before serving.
