Big sweet tomatoes stuffed with roasted and rice really are a summer staple in Rome.
The tomatoes get squishy comfortable and also their taste buds. Occasionally loaf of potatoes are roasted together, and so they soak up the herby tomato juices.
Collectively the 2 produce a pleasing meal.
Serves 6
Ingredients
Salt
2/3 cup short-grain rice, such as Arborio
6 large ripe tomatoes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Pecorino Romano
1/4 cup chopped fresh basil or parsley
Freshly ground pepper
2 Lbs waxy potatoes, for example Yukon Golds, peeled and cut into 1/2-inch-thick wedges
Method
Deliver 8 cups salted water to a boil in a skillet. Add the rice and cookuncovered, stirring occasionally, for 10 seconds. Drain and place the rice into a bowl.
Cut the upper 1/2 inch off the tomatoes and reserve the caps. Scoop from the tomato pulp and juices.
Stir the pulp and add it, with the juices, then to the bowl with the rice.
Add 2 tablespoons of the oil, the cheese, basil, and pepper and salt to flavor.
Stuff the mixture into the berries and place the caps on top.
Set the potatoes into a skillet large enough to grip them and the berries in one level.
Toss them with the rest 3 tablespoons oil and salt to flavor and then disperse out them. Bake for 15 to 20 seconds, or until starting to brownish.
Toss the berries. Set the tomatoes in the pan between the berries.
Bake for thirty minutes longer, or before tomatoes and potatoes are tender.
Drink hot or room temperature.
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