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- Tomatoes Stuffed with Rice
- (Pomodori Ripieni di Riso)
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Ingredients:
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- 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
Salt
Freshly ground black pepper
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- Directions:
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- Position oven rack in top third of oven.
Preheat oven to 400°F.
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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