Sunday, October 10, 2010

Chef Chuck's Roman Style Stuffed Tomato





Pomodori Ripieni di Riso


These Roman style tomatoes are stuffed with rice, garlic, herbs and capers. Drizzled with extra virgin olive oil and baked to perfection. The potatoes help keep the tomatoes in place. A delicious appetizer or a tasty side dish, these tomatoes can be served hot or cold.


Stuffed Tomatoes
4 organic tomatoes
1 cup rice, cooked al dente
1 garlic clove
1 tablespoon basil
1 tablespoon parsley
1 tablespoon capers
2 potatoes, peeled and sliced
salt and pepper
olive oil


Wash tomatoes cut bottoms off, using a teaspoon remove pulp. In a food processor combine pulp, garlic, basil and parsley, blend well. Place pulp in a bowl add cooked rice, capers, salt and pepper. Fill each tomato with rice mixture, place tomato lids on. Peel and cut potatoes, arrange around tomatoes, this will help the tomatoes stay in place. Drizzle olive oil over tomatoes and potatoes. Bake at 375 degrees for 45 minutes.

2 comments:

  1. A lovely end of summer tomato dish!


    MMMMMMMMMMMMMMMM,...!!!

    ReplyDelete
  2. Hello Sophie!! You are so right~
    yummmmmmmm....
    Thank you :~)

    ReplyDelete