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Pomodori col riso
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Bake fragrant rice-stuffed tomatoes for an intensified flavor experience.
Ingredients:
  • 20g butter
  • 36.40 gm extra virgin olive oil
  • 1/2 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 250g pkt basmati rice
  • 30.60 gm salt reduced chicken style liquid stock
  • 20.00 ml currants
  • 20.00 ml chopped fresh basil
  • 20.00 ml chopped fresh chives
  • 20.00 ml chopped fresh continental parsley
  • 1 tsp finely grated lemon rind
  • 250ml (1 cup) passata
  • 8 (about 1kg) truss tomatoes
  • Extra virgin olive oil, extra, to serve
Instructions:
  • Preheat the oven to 180C. In a frying pan over medium-low heat, combine butter and half of the oil. Sauté onion and garlic until soft, about 5 minutes. Stir in the rice for 1 minute, then add the stock and currants. Cook until the liquid evaporates. Transfer to a bowl and let it cool for 20 minutes.
  • Stir the herbs and lemon rind into the rice mixture, then season to taste.
  • 1. In a baking dish, pour the passata, season with spices. 2. Cut the tops off tomatoes, set aside. Remove and discard the seeds. 3. Fill the tomatoes with the rice mixture and place them in the dish. 4. Cover the tomatoes with their reserved tops. Drizzle with some olive oil. 5. Bake for 40 minutes until the tomatoes are tender. 6. Finish with a drizzle of extra virgin olive oil before serving.

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