Rice with Tomatoes

Arroz kon Tomate

Preparation info
    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Here is a basic Turkish pilaf that is suitable for serving at nearly any meal. Le feste ebraiche describes a more elaborate tomato pilaf enjoyed by Jews in Italy. It omits the tomato sauce, cooking the rice simply with stock and braising tomatoes separately. The tomatoes are made by slipping a mixture of parsley, garlic, salt, sugar, and margarine into a slit made in each small whole tomato, and simmering the tomatoes in a saucepan until tender, 10 to 15 minutes. The pilaf is served