Guys, we should definitely, definitely talk about these. I realize that you might imagine rice stuffed tomatoes to be something unappealing. Maybe you had a cold, stomach-turning one at a buffet wedding too many years ago that its squidgy horror should still be fresh in your mind, and yet. Maybe you cannot imagine why anyone would consider rice stuffed inside a tomato to be something noteworthy, being just rice and tomatoes, possibly two of the most generic foods out there. And maybe you’re going to be disappointed when I tell you that I added nothing, just about nothing at all, and that’s the best thing about them. I loved rice stuffed tomatoes because they feel to me like the essence of simple Italian and Mediterranean cooking, this idea that you don’t need to lay 16 outside flavors onto things as simple as seasonal tomatoes and plain rice to make them taste amazing. So if you are curious to know more about this summery recipe, here you go. I hope you’ll like it! Oh, and feel free to stuff them with some beef maybe, or to make them a little spicy by using some chili.
INGREDIENTS
2 to 3 tablespoons olive oil Salt, to taste 6 medium-to-large (mine were 3 inches across, averaged 8 1/4 ounces in weight) tomatoes Red pepper flakes, to taste 1/4 medium or 1/2 small onion, finely chopped 1 garlic clove, minced 9 tablespoons arborio or another short-grained starchy rice Few tablespoons chopped parsley, oregano or slivered basil (or mix thereof)
Handful breadcrumbs, if using
DIRECTIONS
Heat oven to 350 degrees. Lightly coat an ovenproof baking dish with olive oil.
Prepare tomatoes: Cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh into a non-reactive (i.e. just about anything but aluminum) bowl. I like to use a grapefruit knife to make the first cuts, then a spoon to remove the rest, but you can use anything you have around, being careful not to pierce the bottom of the tomatoes. Salt the cavities of the tomatoes and turn them upside down on a plate to drain.
Prepare reserve: Run scooped-out tomato flesh and juices through a food mill or pulse in a blender until coarsely pureed. Heat a large skillet over medium heat, then add 2 tablespoons olive oil, heating it too. Once hot, add onion, garlic and red pepper flakes, cooking them together for 2 minutes, or until onion begins to soften. Add rice and cook them together for about 3 minutes, or until rice toasts a little. Add tomato puree and bring to a simmer, then reduce heat to medium-low. Season with 3/4 teaspoon salt, then cover skillet with a lid, and let simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked. Adjust seasoning if needed.
Reassemble tomatoes: Stir fresh herbs into tomato-rice mixture. Arrange tomatoes right-side-up in baking pan then spoon mixture into tomatoes, filling them just 7/8 of the way to leave room for the rice to finish expanding. Coat with breadcrumbs that you can drizzle lightly with olive oil, if using, or you can replace the tomato lid on each (though, do not spend 10 minutes trying to match them back up, as I did last summer. It’s pointless.)
Bake: Uncovered for 30 minutes, until tomato walls are soft and the rice inside has finished cooking. Serve rice stuffed tomatoes hot or at room temperature, as you prefer.
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