I was a child when my grandmother Mariella served us, very often during the summer, a pan of tomatoes stuffed with rice and, on the side, beautiful potato wedges. Divine! The tomatoes were from our garden, red, fleshy and very tasty. Here is his recipe and the tricks for a perfect dish. Enjoy your meal!
Preparation time: 1 hour and 30 minutes
Vegetarian dish
Ingredients for 2 portions
- 4 large ripe tomatoes
- abundant basil leaves
- 2 garlic gloves
- 2 handfuls of rice
- extra virgin olive oil (for an excellent oil tap here)
- salt and pepper
- 3 potatoes
Method
Let’s start by washing the tomatoes and basil leaves well. We dry the tomatoes and cut the cap, then we empty the tomatoes of pulp and seeds, putting pulp and seeds in a colander with small holes, we salt the empty cavity of the tomatoes. Let’s keep the caps aside.
We clean a clove of garlic and finely chop it with the basil. We also coarsely chop the pulp of the tomatoes. We gather everything in a bowl, salt, pepper and sprinkle with plenty of oil. Plentiful, not exaggerated, let’s say 5 tablespoons. We mix well. Add the raw rice, this is the characteristic of tomatoes with Roman rice, 1 handful of rice every 2 tomatoes, mix well and let it rest for at least 1 hour. In this period of time the rice will have time to soak with the sauce, facilitating cooking and enhancing the flavor.
After the hour, arrange the tomatoes in a baking pan, and fill them with the rice mixture then cover them with the caps that we have set aside. We peel the potatoes, dry them and cut them into large wedges. Season the potatoes with oil, salt and pepper and a glove of garlic and arrange them between the tomatoes.
We bake the tomatoes in a preheated oven at 200 degrees for 45 minutes. After this time, put the pan on a high flame to dry any excess liquid, and here is the second secret!
Serve the tomatoes warm or cold!
