Pomodori con riso - Italian Stuffed Tomatoes by @jorgelavelar

1h50
Medium

6 servings

🍅

6

Tomatoes

🍚

180 ml

Arborio Rice

🌿

15 g

Fresh Basil

🌱

2

Mint Leaves

🌿

15 g

Fresh Parsley

🌿

2 g

Dried Oregano

🧄

2

Garlic Cloves

🍅

60 ml

Tomato Passata

🫒

60 ml

Extra Virgin Olive Oil

🧂

5 g

Salt

🌶️

1 g

Pepper

🥔

900 g

Potatoes

Preparation Steps

  1. Step 1/19

    Preheat the static oven to 190°C / 375°F.

  2. Step 2/19

    Wash the 6 large round tomatoes and dry them.

    large round tomatoes
    🧻kitchen paper

  3. Step 3/19

    Cut the tops from all 6 tomatoes, keeping each top as a cap.

    large round tomatoes
    🔪chef's knife
    🪵cutting board

  4. Step 4/19

    Scoop the pulp from the tomatoes into the mixing bowl without piercing the bottoms.

    large round tomatoes
    🥄spoon
    🥣mixing bowl

  5. Step 5/19

    Turn the hollowed tomatoes upside down on kitchen paper and let them drain.

    large round tomatoes
    🧻kitchen paper

  6. Step 6/19

    Add basil, mint leaves, parsley, dried oregano, garlic cloves, tomato passata, 2 tbsp olive oil, salt, and black pepper to the tomato pulp.

    fresh basil
    fresh mint leaves
    fresh parsley
    dried oregano
    garlic cloves
    tomato passata
    extra virgin olive oil
    salt
    black pepper
    🥣mixing bowl

  7. Step 7/19

    Blend the tomato mixture until smooth.

  8. Step 8/19

    Stir the 12 tbsp Arborio rice into the blended tomato mixture.

    🍚Arborio rice
    🥣mixing bowl
    🥄spoon

  9. Step 9/19

    Rest the rice mixture for 30 to 60 minutes so the rice absorbs flavor.

    🥣mixing bowl

  10. Step 10/19

    Peel the 900 g potatoes and cut them into wedges.

    potatoes
    🥔vegetable peeler
    🔪chef's knife
    🪵cutting board

  11. Step 11/19

    Season the potato wedges with salt, black pepper, and the remaining 2 tbsp olive oil.

    potatoes
    salt
    black pepper
    extra virgin olive oil
    🥣mixing bowl
    🥄spoon

  12. Step 12/19

    Line the baking tray with 1 sheet of baking paper and arrange the drained tomatoes upright on it.

    baking paper
    large round tomatoes
    🍽️baking tray

  13. Step 13/19

    Fill each tomato with the rice mixture, leaving a little space for the rice to expand.

    large round tomatoes
    🍚Arborio rice
    🥄spoon
    🍽️baking tray

  14. Step 14/19

    Cover each filled tomato with its reserved tomato cap.

    large round tomatoes
    🍽️baking tray

  15. Step 15/19

    Spread the remaining rice-tomato mixture around the tomatoes in the baking tray.

    🍚Arborio rice
    tomato passata
    🥄spoon
    🍽️baking tray

  16. Step 16/19

    Arrange the seasoned potato wedges over the remaining tomato-rice mixture.

    potatoes
    🍽️baking tray

  17. Step 17/19

    Cover the tray with the second sheet of baking paper and bake for 50 minutes at 190°C / 375°F.

    baking paper
    🍽️baking tray

  18. Step 18/19

    Remove the baking paper and bake uncovered for 20 to 30 minutes until the potatoes are golden and the rice is tender.

    🍽️baking tray

  19. Step 19/19

    Serve immediately, lukewarm, or cold.

Composition

Ingredients

Types

Grains, Herbs, Spices, Vegetables, Sauces, Oils, Seasonings

Ingredients

Tomatoes, Arborio rice, Fresh basil, Mint leaves, Fresh parsley, Dried oregano, Garlic cloves, Tomato passata, Extra virgin olive oil, Salt, Pepper, Potatoes

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free, Soy-free, Plant-based

Calories

355 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 55g, Fat: 13g, Fiber: 8g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 1010mg, Iron: 3.1mg, Magnesium: 62mg, Calcium: 44mg, Sodium: 390mg

Vitamins

Vitamin C: 50mg, Vitamin A: 95mcg, Vitamin K: 50mcg, Folate: 55mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 20 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

chef's knife, cutting board, spoon, mixing bowl, vegetable peeler, baking tray, kitchen paper

Appliances

blender, oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Summer, Family Meal

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian, Roman, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Juicy, Creamy, Crispy, Golden

Flavors

Tomato-rich, Herbaceous, Garlicky, Savory, Olive oil, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat until piping hot or serve chilled), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Texture of tomatoes and potatoes may soften after freezing)