Rice Stuffed Tomatoes - Brunch Folks

Prep Time: 20 mins

Cooking Time: 1 hr

Total Time: 1 hr 20 mins

Ingredients

4 tomatoes large
¾ lb potatoes
4 tablespoon arborio rice or other risotto rice
½ teaspoon salt plus a little more for in tomatoes
½ teaspoon pepper approximately
1 clove garlic
½ tablespoon fresh parsley (optional)
6 basil leaves approx
½ teaspoon dried oregano
3 tablespoon extra virgin olive oil

Cooking Instructions

Preparing the Tomatoes

Carefully cut the tops from the tomatoes in a relatively widest circle. Be careful to keep the top in one piece and slightly angled in so that you remove the tough core at the same time, as far as possible. Set the tops to one side.
Using a spoon, scoop out the inside of the tomatoes. Take care not to pierce through the skin of the tomatoes while scooping everything out. Save the scooped out pulp. Don’t make the outer flesh thinner, just scoop the seeds and the part that joins in so it is smooth on the inside. Lightly salt the inside of the tomatoes then turn them upside down on kitchen paper to drain the moisture.
Puree the tomato pulp in a food processor to blend it up. Then press through a fine strainer/sieve to remove the seeds. Set aside.
Crush the garlic, finely chop the parsley and chop/tear the basil.

Method 1- When using the raw rice in the prepared tomatoes

Add the garlic, parsley, basil, oregano, salt and pepper to the strained tomato pulp and add the rice, as well as 1 tablespoon of the olive oil. Leave the mixture to soak in the fridge for around an hour.
Preheat the oven to 400F/200C. Chop the potatoes into small wedges or dice them (per your preference). Toss the potatoes with around 1 tablespoon of olive oil in a baking dish (large enough to lay all the potato wedges) in one layer.
Place the empty tomatoes in between the potato pieces so that there are potatoes all around them (this to help the tomatoes stay upright as they cook).
Divide while pouring the rice and tomato pulp mixture evenly into all the tomatoes. Don’t press the mixture down rather it should be loose to have room to expand.
Close the stuffed tomatoes by loosely placing the tomato tops on top of each tomato. Drizzle the remaining 1 tablespoon of olive oil over the top of the tomatoes then place the dish in the oven and allow to bake for around 50 minutes to 1 hour, until the rice has cooked through.
Allow to cool slightly before serving hot, or let cool to room temperature to serve cool.

Method 2- When using the par-cooked rice in the prepared tomatoes

Preheat the oven to 400F/200C. Chop the potatoes into small wedges or dice them (per your preference). Toss the potatoes with around 1 tablespoon of olive oil in a baking dish (large enough to lay the potato wedges in one layer). Once the oven has heated, add the dish with the potatoes so they start cooking as you par-cook the rice simultaneously.
Warm another 1 tablespoon in a frying pan/skillet over a medium heat. Add the garlic and cook for a minute or two, stirring regularly, until it is fragrant but not browning. Add the rice and stir to coat with the oil and garlic. Cook for a minute.
Now, add around ¾ cup (360ml) of the tomato pulp. Bring to a simmer, reduce the heat and cook, stirring regularly, for around 10 minutes.
Add the parsley, basil, oregano, salt and pepper. Mix through well and cook a minute or two longer. If needed, add a little more of the tomato pulp so that it seems slightly wet but not soup-y. Once the rice is just about cooked (it will still have a little bite), remove from the heat.
Remove the dish with the potatoes from the oven, and carefully place the tomatoes with their open side up, between the potatoes so that you have potatoes all around to hold the all four tomatoes well in place. Fill each tomato with the rice mixture, splitting it evenly between the tomatoes. Remember not to press the mixture down but leave it loose.
Now loosely place the tomato tops on top of each tomato. Drizzle the remaining 1 tablespoon of olive oil over the top of the tomatoes and return the dish to the oven to allow it to bake for around 40 – 50 minutes, until the rice has cooked through well, the potatoes are gently crisp brown on the outside and the tomatoes soft. Enjoy!