Tomatoes Stuffed with Rice

Name: Tomatoes Stuffed with Rice (Pomodori Ripieni di Riso)
Cuisine: Italian
Ingredients: 4 ripe beef tomatoes (preferably taller than fatter); 55 g (2 oz) long-grain rice; 1 tbsp each of chopped fresh chives, mint and basil; 1 tbsp each of chopped fresh chives, mint and basil; 1 tbsp each of chopped fresh chives, mint and basil; 3 tbsp olive oil; salt and pepper to taste; salt and pepper to taste

Pomodori Ripieni di Riso

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘A typically Roman recipe cooked in various ways with different ingredients, but always with excellent results. I also like to eat this dish cold as a starter.’

Ingredients

4 ripe beef tomatoes (preferably taller than fatter)
55 g (2 oz) long-grain rice

Europe
Italy
Rome
Starter
Gluten-free
Vegan

Method

Preheat the oven to 200°C/400°F/Gas 6.

Cut the tops off the tomatoes to form lids. Without breaking the tomatoes, scoop out the insides with a teaspoon. Chop the insides, keeping the seeds. Mix the rice with the chopped herbs, salt, pepper and the chopped insides of the tomatoe