Pomodori Ripieni Con Riso – Tomatoes Stuffed with Rice

Stuffed tomatoes – Dnor Public Domain


4 large round tomatoes ripe and firm
2 tbs. parsley, finely chopped
1 clove garlic, finely chopped
basil, finely chopped
1 pinch of oregano
1/4 cup boiled rice
extra-virgin olive oil
1/2 cup breadcrumbs

How to make the Tomatoes Stuffed with Rice:

Wash, dry, cut the tomatoes in half horizontally, remove the inside, sprinkle with salt, and set them upside down over a sieve for about 30 min.

Add parsley, garlic, basil, oregano, and salt and pepper to taste to the rice. Blend all the ingredients well, and then fill the tomatoes with the mixture and level off the top with a spatula—Preheat the oven to 400°F.

Coat the inside of a large baking pan with oil. Place the tomatoes side by side in the pan, cover the surface with breadcrumbs, sprinkle with a small quantity of oil, and bake for about 30 min.

Serve warm, but they are also very good served at room temperature as a side dish or antipasto.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.