These Roman stuffed tomatoes are incredible for the summer. You are going to want to try them because not only are they easy to make but they are so delicious.
Roman Stuffed Tomatoes
(Serves 6)
3 lbs. Tomatoes ( about 6 tomatoes)
3 Garlic Cloves
⅓ Cup and 2 tbsp. Olive Oil
10 Basil Leaves
2 tbsp. Chopped Parsley
¼ tsp. Dried Oregano
1 tsp. Salt
½ tsp. Pepper
⅓ Cup Passata
1 ½ cups Arborio Rice
Potatoes
2 lbs. Potatoes, peeled and cut into wedges
3 tbsp. Olive Oil
1 tsp. Salt
½ tsp. Pepper
Method
In a small frying pan heat 1/3 of a cup of olive oil with the garlic cloves. Cook on a low flame until the garlic is fork tender. Once the garlic is cooked, mash with the fork and mix into the oil. Set aside.
Preheat the oven to 350.
Cut the tops off each of the tomatoes. Using a spoon, scoop out the insides of the tomato into a bowl. Do this for all the tomatoes.
Add in fresh basil, parsley, orgeano and the olive oil and garlic mixture.
Season with salt and pepper and puree.
Mix in the rice.
Coat the bottom of a large Pyrex dish with 2 tablespoons of olive oil.
Take each tomato and fill it with the tomato and rice mixture. Place the top on each tomato and get them in the pan.
Any remaining tomato and rice mixture poured around the perimeter of each stuffed tomato.
Season the potatoes with olive oil, salt and pepper, and get them in the pan as well.
Cover with parchment, tucking in the corners and bake for an hour or until the rice and potatoes are cooked. Serve.