Rice Filled Tomatoes

Rice Filled Tomatoes

Serves: 4 people


  • 4 beef tomatoes
  • 250g Arborio rice or red rice
  • A bunch of Parsley and basil
  • Salt and black pepper just enough
  • 4 large potatoes
  • 1 garlic clove
  • Extra virgin olive oil, just enough.
  • Oregano and Fennel seeds if you like


  • Remove the skull cup of each tomato and keep aside
  • With a tablespoon start emptying the tomato very carefully and save the inner parts in a container.
  • Blend the pulp and season with parsley, basil, salt, black pepper, oregano and part of the EVO oil.
  • Add the rice to the mix and let rest for few hours.
  • Without exercising to much pressure, fill up the tomatoes then cover with the top ( point 1).
  • Oil an oven tray where you will place the filled tomatoes and some unpeeled potato wedges which will be seasoned in the same way of the tomato mix, adding a garlic clove and some fennel seeds before the baking.
  • Top them all with some extra oil and Cook in the preheated oven at 200C for 45 minutes.
  • Once ready, take out and let rest. Serve warm.

This is the classic dish which can be made in advance so that can get more flavor while resting.

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