A classic of Roman cuisine, a unique dish, a mouth-watering summer food, here are baked tomatoes with rice!
To do this, there are some simple steps that we describe below.
Ingredients (4 people):
- 4 large, ripe rice tomatoes
- 7 tablespoons of rice
- basil
- parsley
- 2 cloves of garlic
- salt, pepper and chilli to taste.
- 6 large potatoes
- extra virgin olive oil
- 1 pepper
- rosemary
Wash the tomatoes well, cut just below the cap and empty them of the seeds and vegetation water (keep everything aside). Place them upside down on a cutting board and wait at least 30-40 minutes (even the day before leaving them in the fridge) for the excess vegetable water to drain.
In the meantime, collect the inside of the tomatoes in a bowl and add two squeezed cloves of garlic, the chopped parsley together with a few basil leaves. Blend, add a little oil, salt, pepper and a little chilli, if you like. Add the rice to the mixture and leave to flavor for at least 1 hour, 1.5 hours (even better if you do it the day before), adding salt to taste.
At this point cut the potatoes into wedges and also the pepper into strips. Cover a baking tray with high edges with baking paper and arrange the potatoes cut into wedges and the peppers, add plenty of oil, salt and pepper. Take the hollow tomatoes and with a spoon fill them up to two-thirds with the tomato, herbs and rice mixture. close the tomatoes with the cap and place them on the baking tray together with the potatoes and peppers, lightly add salt to the tomatoes.
Bake everything at 180-200°C for about an hour, checking occasionally. When they are almost ready, put them on the grill to make a little crust. They are good both hot and cold!
And here you are… your fragrant tomatoes with rice! Bon Appetit!
