Pomodori Ripieni di Riso

By LeeBoruchow

For these rice-stuffed tomatoes, you can either add the rice to the stuffing uncooked, or par-boiled, depending on your preference.

Ingredients

• 12 large, firm tomatoes
• 12 tbsp carnaroli rice
• 6 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh mint, finely chopped
• 3 tbsp flat-leaf parsley, finely chopped
• salt and pepper, to taste
• 2 medium yukon gold potatoes, peeled and sliced 1/4" thick

Preparation

Step 1

Repeat for each tomato: Cut a ring around the top and carve out a cap. Remove the cap and reserve. Using a grapefruit spoon, scoop out the inside of the tomato and discard the seeds and core. Roughly chop the remaining pulp and add to a small bowl.

Stir the rice, garlic, mint, parsley, and 4 tbsp of oil into the tomato pulp. Season with salt and pepper. Let sit for 30 minutes.

Preheat oven to 375. Place tomatoes in a large baking dish.

Fill each tomato almost to the top with the stuffing mixture and replace the caps. Season potato slices with salt and place the them in between and around the tomatoes. Drizzle everything with the remaining 2 tbsp oil. Bake for 45-60 mins, and serve hot.