Kim’s Kitchen
Pomodori al Riso
When in Rome… Do as the Romans do!!!
This is an amazing recipe for Summertime with very few ingredients and it’s usually eaten at room temperature… Great for picnics or just to have as a side dish already made on hot summer days, the aroma of this dish while baking is amazing!!!
Not to mention how good it tastes Hot or Cold...
4 Portions / 4 Servings
Ingredients:
4 ea Beefsteak Tomatoes
1 Cup Rice
2 ea Garlic clove
½ tsp Kosher Course Salt
2 Tbsp Parsley Chopped
2 Tbsp. Olive Oil
Instruction:
Hollow the Tomatoes by cutting top (save the top for later) and with a spoon scoop the internal part of the tomato.
In a blender mix Tomato pulp, Garlic, and Salt. Until well mixed. Obtaining 2 C of the mixture, (add water or Vegetable Broth to come up to 2 cups of mixture).
Add Rice, Parsley and Olive Oil to the mixture and let sit for an hour, before filling the Tomatoes.
Place Tomatoes in a well-oiled pan just a bit larger size to fit the tomatoes and still have a small area for some of the rice mixture. Fill with 3-4 Tbsp of the rice mixture in each Tomato and pour the rest around the tomatoes in the pan. Cover the tomatoes with the top part as in Pictures Below.
Bake in an 350 F oven for 1 hour, checking that the rice inside the tomatoes is cooked through, if not leave more minutes depending on how al dente is wanted.
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