Rice-stuffed Tomatoes

Pomodori ripieni di riso

Stuffed tomatoes are an excellent one-course meal, fresh and easy to digest, and perfect for a midsummer lunch.

A simple recipe that we have chosen to create with top quality ingredients: Italian tomatoes, Colavita Arborio Rice and Colavita Premium Italian Extra Virgin Olive Oil. The perfect trio!

Ingredients for 4 people:

6 tomatoes for stuffing
2 medium potatoes
200g Colavita Arborio rice
Colavita Extra Virgin Olive Oil
1 clove of garlic, chopped
1 teaspoon of dried oregano
1 sprig of parsley, chopped

Wash and dry the tomatoes, cutting the top off and setting aside.

Gently remove the inside of the tomatoes with a spoon and set aside the pulp, chopping into small pieces and placing in a bowl.

Add the chopped garlic, dried oregano and the chopped parsley. Season with salt, pepper and a drizzle of extra virgin olive oil.

Mix in the (uncooked) rice well and leave for 30-40 minutes.

Pre-heat the oven to 190°C.

Wash, peel and slice the potatoes lengthways, adding salt, pepper and extra virgin olive oil. 

Stuff the tomatoes ¾ full with the rice mix, and cover them with the sliced tops.

Fill an oven dish with the tomatoes and potatoes and cook for 55 minutes.

Leave to cool and serve at room temperature.




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