Pomodori col Riso alla Romana

Ingredients

Equipment Needed

• •9x13 inch baking dish or large roasting pan
• •Food mill or coarse sieve for tomato pulp
• •Sturdy spoon for scooping tomatoes

Instructions

1. 1

   Prepare the tomatoes

   Slice the top quarter off each tomato and set these lids aside. Using a spoon, scoop out all the pulp and seeds into a bowl, being careful not to pierce the walls. Leave shells about one-third inch thick. Lightly salt the inside of each hollow tomato and turn them upside down on a rack to drain for 15 minutes. This removes excess moisture that would make the rice soggy.

2. 2

   Make the filling

   Pass the reserved tomato pulp through a food mill or press through a coarse sieve, discarding the seeds. You should have about one and a half cups of pulp. Combine this pulp with the raw rice, minced garlic, torn basil, chopped parsley, and a quarter cup of the olive oil. Season with the salt and generous grindings of black pepper. The mixture should be loose and wet. The rice will absorb the liquid as it bakes.

   The rice goes in raw. Do not cook it first. The whole point is that the rice absorbs the tomato essence as it bakes slowly inside the shell.
3. 3

   Stuff the tomatoes

   Turn the drained tomatoes right side up and arrange them in a baking dish where they fit snugly but not tightly. Spoon the rice mixture into each tomato, filling them only two-thirds full. The rice will expand considerably. If you fill them completely, they will overflow and you will have a mess. Place the reserved tomato lids on top of each one.

4. 4

   Add the potatoes

   If using potatoes, tuck them into the spaces between the tomatoes. They will roast in the tomato juices that escape during baking, becoming soft and saturated with flavor. Drizzle the remaining quarter cup of olive oil over everything. The potatoes need this fat. The tomatoes need this fat. Do not reduce it.

5. 5

   Bake slowly

   Bake in a 350°F oven for one hour and 15 minutes, until the rice is completely tender and the tomato tops are charred and wrinkled. Check after 45 minutes. If the tops are browning too quickly, cover loosely with foil. If the dish seems dry, add a few tablespoons of water around the tomatoes, not over them.

   The charred tops are not a mistake. They are the goal. That caramelization adds depth that a pale, perfect tomato cannot provide.
6. 6

   Rest and serve

   Remove from oven and let the tomatoes rest for at least 30 minutes. They are traditionally served at room temperature, which allows the flavors to settle and meld. Romans would never serve these hot from the oven. If made ahead and refrigerated, bring to room temperature before serving. Drizzle with additional olive oil at the table.

Chef Tips

• •Select tomatoes that are ripe but still firm enough to hold their shape. Overripe tomatoes will collapse in the oven. Look for round beefsteak-type tomatoes, not plum or Roma varieties.
• •The tomatoes must rest after baking. Serving them hot is an American impulse. At room temperature, the flavors are more complex, the texture more pleasant. This is how Romans eat them.
• •These improve overnight. Make them the day before a gathering. Refrigerate, then bring to room temperature for one hour before serving. The rice absorbs even more flavor as it sits.
• •Do not reduce the olive oil. The quantity may seem excessive. It is not. The oil bastes the rice, prevents the tomatoes from drying, and provides the richness that makes the dish satisfying.

Advance Preparation

• •Stuffed tomatoes can be assembled up to four hours ahead and refrigerated before baking. Bring to room temperature for 30 minutes before placing in the oven.
• •Baked tomatoes keep in the refrigerator for three days. Bring to room temperature before serving. Do not reheat them.

Frequently Asked Questions

Nutrition Information

1 serving (about 310g)