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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Tomatoes Stuffed with Rice
Tomatoes Stuffed with Rice
(Pomodori Ripieni di Riso)
8 firm, ripe medium tomatoes
1/2 cup Italian risotto rice
2 tbsp finely chopped parsley
2 tbsp finely chopped basil
2 cloves garlic, peeled and minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
Position oven rack in top third of oven.

Preheat oven to 400F.

Pull stems off tomato tops.

Trim about 3/4 inches from bottom of each one and set ends aside.

Working over a medium bowl, use a small spoon to carefully scoop out inner pulp without puncturing the walls of the tomatoes.

Arrange scooped-out tomatoes in a medium baking dish, and set aside.

Pass tomato pulp through a food mill or pulse in the bowl of a food processor to a chunky puree.

Transfer back into bowl.

Add rice, parsley, basil, garlic, and olive oil.

Liberally season with salt and pepper.

Mix well.

Spoon filling into prepared tomatoes.

Place a reserved tomato end on top of each stuffed tomato.

Drizzle a little olive oil over tomatoes, and bake until rice is swollen and tender and tomatoes are soft and well browned, about 45-50 minutes.

Remove from oven, and set aside to cool to room temperature. Serves 4-8.
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