Pomodoro al Riso
Pomodoro al Riso is a traditional Roman take-out food. Best served room temperature, the dish makes a beautiful addition to an antipasti platter or a light meal served with potatoes.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
—
Total Time
1 hr 25 min
Servings
8 servings
Ingredients
- 8 ripe medium tomatoes
- 1/2 cupArborio rice -- carnaroli or bomba
- 1/4 cupfinely chopped basil
- 2 clovesgarlic -- peeled and minced
- 1/2 cupextra-virgin olive oil
- Kosher salt and freshly ground black pepper
- olive oil and fleur de sel -- for finishing
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400º F.
- 2
Cut 1/2 inch of the top off of the tomato. Reserve.
- 3
Working over a bowl, scoop out the pulp without puncturing the tomatoes; reserve the pulp. Arrange the tomato shells open-end up in a medium baking dish.
- 4
Pulse the tomato pulp in the bowl of a food processor to a chunky puree, then transfer into a bowl. Add the rice, basil, garlic, and oil; season generously with salt and pepper. Mix well.
- 5
Spoon the filling into the tomato shells. (Scoop the rice first, dividing evenly among the tomatoes; then fill with the liquid). Surround tomatoes with remaining liquid. (It's okay if there's a little rice in it,) Place tomato tops on each tomato, if desired. If you prefer, bake them without the tops. Drizzle a little olive oil over the tomatoes, cover with foil, and bake for . Remove the foil and bake an additional until rice is tender and tomatoes are soft and browned.
- 6
Remove from the oven and serve warm or cool to room temperature before serving.
Chef's Notes
Copyright: Chef Laura Bonicelli