In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
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Buon appetito!
Pomodori con Riso (Italian Stuffed Tomatoes)
dalla cucina di Joanna Lucarino
This is a Roman summertime specialty without strict measurements, only suggestions, like so many Italian recipes. It is a gluten-free/vegan/vegetarian dish that is perfect for a hot summer day when something light, yet satisfying, is called for.
Ingredients (suggested measurements):
4 medium Meaty tomatoes such as beefsteak
1 C. Arborio rice (1-2 T. for each tomato, depending on size of tomato)
4 medium Gold potatoes
Extra virgin olive oil
2 cloves Garlic, minced
Parsley (to taste)
Basil (to taste)
Oregano (to taste)
Salt and pepper (to taste)
Directions:
Cut the tops off the washed and dried tomatoes and remove the hard inner core. Carve the pulp out carefully, mince the pulp, and place in a bowl.Turn the hollowed tomatoes upside down to drain any excess water. Add to the bowl of tomato pulp your preferred dried or fresh seasonings and the uncooked rice. Cover the bowl and refrigerate for a couple of hours so the rice can marinate in the tomato pulp with spices. Place the hollowed tomatoes in a baking dish that you have oiled on the bottom. Fill the tomatoes with the refrigerated pulp/rice mixture leaving a little space at the top for the expansion of the rice. Place the tops back on. Slice the peeled potatoes into wedges and fill them into the spaces around the stuffed tomatoes in the baking dish. Sprinkle the entire dish with more herb seasonings and olive oil. Bake uncovered in a hot oven at 400 degrees for 45-60 minutes. Baste occasionally with the juices in the dish. When done, the potatoes will have crispy edges but will be tender inside from absorbing the juice from the tomatoes. This can be enjoyed at room temperature or cold.
Enjoy the taste of l’Estate Romana. Buon Appetito!
