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Tomatoes Stuffed with Rice is another nice side. The recipe I use is inside, Giada's is at the link.

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Joined: Dec 9, 2005


Posted to Thread #18728 at 3:31 pm on Aug 4, 2010

* Exported for MasterCook 4 by Living Cookbook *

Tomatoes Filled with Rice

Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Rice Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium tomatoes
1/2 cup (about) onion, a little less, diced small
2 Tbs (about) olive oil
1/3 cup arborio rice
little chopped basil, parsley, or other herb
1/3 cup water
salt and pepper
1/2 cup fresh bread crumbs or 1/4 cup dried
olive oil to drizzle the top

1. Slice the top off the tomatoes and carefully spoon out the pulp and seeds
and place in a small bowl. Put the tomatoes in an oiled baking dish that
they fit fairly snugly.

2. Sauté the diced onion in the olive oil until soft but not brown. Add the
rice and sauté for a couple of minutes. Add the tomato pulp, herb of choice,
and water, season with salt and pepper. Bring to a boil, reduce heat to low
and simmer, covered for 10 minutes.

3. Stir, taste for seasonings, then spoon evenly into the prepared tomato
shells, putting any extra rice around the shells. Put the bread crumbs on
top of the rice, drizzle with olive oil. Bake at 350 degrees for about an

Author Note: Next, we have tomatoes filled with rice - an Italian classic
that I am utterly obsessed with and don't eat nearly enough of. You take
four large tomatoes (these are the first non-greenhouse ones I've found at
the market this year, from my favorite New Jersey ladies in Union Square,
and they are fantastic), cut the tops off and scoop out the insides, which
you then chop up and reserve (along with all the liquid and seeds). Dice a
small onion, or another quarter of the Vidalia onion you used for the dish
above, and sauté it gently in olive oil. After it has softened, add 1/3 cup
of arborio rice to the pan and stir that around for a few minutes. Chop the
tomato pulp and add all of it, plus 1/3 cup of water, to the onion and rice,
fold in a few torn basil or oregano leaves and a good sprinkling of salt,
lower the heat and simmer the rice, covered, for 10 minutes. Heat your oven
to 350 degrees, spoon the par-cooked rice into the tomatoes, put them in a
small, oiled baking dish, top them a few breadcrumbs and a drizzle of olive
oil, and bake for an hour and 15 minutes. The tomatoes will shrivel a bit
and become incredibly fragrant and sweet. Let them cool for a bit before

Author Note: The rice is hot and sludgy and delectable and the tomatoes are
sweet and caramelized. To gild the lily, you could slice up potatoes and put
them around the base of the tomatoes before putting them in the oven, as the
Italians do (who else can combine rice and potatoes with such success?) -
they get all oil-slicked and tangy from the tomato juices - but even without
the potatoes, this is one of my favorite meals.

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