Pomodori Ripieni di Riso / Italian Rice Stuffed Tomatoes

Have you ever heard of a super simple recipe using one whole tomato with rice cooker? Basically you just cook the rice using rice cooker as usual, but with an extra big tomato. Once done, break the softened tomatoes into the rice.

That recipe got quite popular in Asia back then, and that's how I can be double sure that tomato with rice makes a delicious combo. Which leads me to this Italian recipe, also tomato and rice, but with more actual or common cooking steps involved. Thanks to my previous understanding about tomato and rice, I know this Italian rice stuffed tomatoes would be a killer too.

Pomodori Ripieni di Riso / Italian Rice Stuffed Tomatoes -

Ingredients?

• 4 big or 5 medium tomatoes
• 4 fistful basmati rice
• 1 big potato
• 1 garlic clove
• Small bundle basil
• Small bundle parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• Some olive oil
• Some salt

How?

Use big tomatoes if possible, I can only find medium ones so I used five instead of four. Slice-off the top of the tomatoes, but not too thin because we're going to use them like a cap or a lid later.

Scoop out the inside, but not the pulp. I actually save most of the pulp and juice in a separate bowl and plan to utilize that in other dishes. Nothing goes to waste.

Roughly chop the inside meaty part and transfer to a mixing bowl. To that, also add 4 fistful of basmati rice. Usually it would be one fistful of rice for one big tomato, just remember that rice will puff up a little more during the cooking process.

Peel and finely chop one garlic clove, add that to the mixture. Also add 1 tablespoon of chopped basil, 1 tablespoon of chopped parsley, 1/2 teaspoon of dried oregano, 1 teaspoon of salt, and 1 tablespoon of olive oil. Give it a quick mix and rest for 30 minutes to one hour.

Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Peel and slice the potato to wedges. Toss with 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried rosemary, 1 teaspoon of salt, and 2 tablespoons of olive oil.

Before stuffing the tomatoes, make sure to pour out any remaining liquid inside. Usually more juice will accumulate on the bottom as time goes by.

Scoop the rice mixture to the tomatoes. You can gently pressed down the stuffing but don't overdo it, otherwise the tomato will break after baking. Lay these stuffed tomatoes in a baking dish and cover with the "lid." 

Scatter seasoned potato wedges around these tomatoes. Sprinkle a little bit more salt all over, also drizzle some more olive oil on top. Into the oven and bake for 50 to 60 minutes. You'll know it's ready when the lid part appears slightly charred.

Remove from the oven and garnish with some chopped parsley, basil, or both. Serve right away.

It's been confirmed once again, tomato and rice truly makes a delicious combo. Adding potato wedges throughout was a great idea too because they get to absorb the tomato juice leaking to the bottom, creating a fluffy yet also moist texture in the end.

Almost forgot, the juice saved earlier when scoop out the inside for the tomatoes, you can add that to stew, soup, or even substitute with some part of water when making the simple steamed rice.

One other "stuffed" recipe:

• Shiso and cheese stuffed tofu in Japanese seasonings