Tomatoes stuffed with Arborio Conti rice
A traditional recipe of our gastronomic culture: Tomatoes stuffed with Arborio Conti rice. A summer dish to be eaten warm or cold, a colorful or healthy single dish that contains extraordinary Mediterranean flavors.
| RECIPE EXECUTION | EASY |
| PREPARATION TIME | 20 MIN |
| COOKING TIME | 50 MIN |
| SERVING | 6 SERVINGS |
INGREDIENTS
6 large round red tomatoes
250 g of Arborio Conti rice
1 clove of garlic
1 bunch of parsley
2 sprigs of mint
basil
extra virgin olive oil
salt
pepper
INTRODUCTION
In this dish we find tomatoes, generous seasonal vegetables, rice and a mixture of aromatic herbs and garlic which increases the appearance and Mediterranean flavor of this recipe. Tomatoes stuffed with rice are a classic of every Italian family and you can personalize this dish with the addition of many different ingredients.
PREPARATION
First, wash and dry the tomatoes. With a sharp knife cut them to about two thirds of their height in order to obtain the caps you will use. With the help of a spoon, empty the tomatoes by collecting the pulp in a bowl (be careful not to pierce the bottom of the tomato). Turn the tomatoes over and let them drain.
Blend the tomato pulp and filter it with a dense mesh filter to remove the seeds. Chop the garlic with mint, basil and parsley and add them to the tomato pulp passed. Add the raw rice already rinsed under running water and season with oil, salt and pepper. Let it flavor for an hour. Put the tomatoes in a pan on top of the parchment paper. Fill them with the prepared mixture with the help of a spoon and cover them with caps. Sprinkle them with oil and cook them in the preheated oven at 180 ° C for 50-55 minutes. Remove the tomatoes stuffed with rice and serve them warm or at room temperature.
