Rice-Stuffed Tomatoes

I had 3 gorgeous heirloom tomatoes that deserved some special treatment. This recipe from Smitten Kitchen had been calling to me all summer; the perfect make ahead side dish or vegetarian entree. The scooped out tomato centers are pureed, and then cooked with garlic, onion, herbs and risotto style rice until barely tender; then stuffed back in the tomatoes and baked until soft. I couldn’t resist showering mine with Parmesan, and think next time I will add some white wine when toasting the rice as you would with risotto. I think the breadcrumbs on top would add a nice crunch and flavor, but the tops look so cute I’d hate to leave them off.

Deb suggest adding potatoes the way they do in Rome : Peel and cube a few Yukon Gold potatoes, toss them with olive oil, salt and pepper. Arrange them in the baking dish around the tomatoes and bake them simultaneously. This not only keeps the tomatoes upright, it provides a delicious accompaniment. You will need to cut a smaller dice than I did, as a half hour at 350 wasn’t enough and I had to put it back in the oven for another 10. Didn’t bother the tomatoes though!

2 to 3 Tbs. olive oil

Coarse or Kosher salt

6 medium to large (hers were 3 inches across, averaged 8 1/4 ounces in weight ) tomatoes

Red pepper flakes, to taste

1/4 medium or 1/2 small onion, finely chopped

1 garlic clove, minced

9 Tbs. arborio or another short-grained starchy rice

Few Tbs. chopped parsley, oregano, or slivered basil (or mix thereof)

Handful breadcrumbs,if using

Heat oven to 350 degrees. Lightly coat an ovenproof baking dish with olive oil.

Prepare tomatoes: Cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh into a non-reactive (i.e. just about anything except aluminum) bowl. I like to use a grapefruit knife to make the first cuts, then a spoon to remove the rest, but you can use anything you have around, being careful not to pierce the bottom of the tomatoes. Salt the cavities of the tomatoes and turn them upside down on a plate to drain.

Prepare reserve: Run scooped-out tomato flesh and juices through a food mill or pulse in a blender until coarsely pureed. Heat a large skillet over medium heat, then add 2 Tbs. olive oil, heating it too. Once hot, add onion, garlic and red pepper flakes, cooking them together to 2 minutes, or until onion begins to soften. Add rice and cook them together for about 3 minutes, or until rice toasts a little. Add tomato puree and bring to a simmer, then reduce heat to medium-low. Season with 3/4 tsp. salt, then cover skillet with a lid, and let simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked. Adjust seasoning if needed.

If using the potatoes, prepare them while the rice simmers.

Reassemble tomatoes: Stir fresh herbs into tomato-rice mixture. Arrange tomatoes right-side up in baking pan then spoon mixture into tomatoes, filling them just 7/8 of the way to leave room for the rice to finish expanding. Coat with breadcrumbs that you can drizzle lightly with olive oil, or you can replace the tomato lid on each (though, do not spend 10 minutes trying to match them back up, as I did last summer. It’s pointless)

Bake: Uncovered for 30 minutes,until tomato walls are soft and the rice inside has finished cooking. Serve hot. Serves 6 as a side dish and 3 as a main.