Hello Lovelies! Today is the first fabulous spring day of the year and I’m feeling extra excited about all the fruits and veggies that are starting to come in season. I found some beautiful tomatoes at my local farmers market this morning and was immediately inspired to make pomodori con riso, also known as rice-stuffed tomatoes. I’ve watched my mom make this countless times and I’ve even seen my little old Italian grandmother make them a few times, so when I get homesick this is one of my favorite recipes. I usually make these on a weekend because they do take quite a while to make, but I promise these little morsels of heaven are worth all the hard work.
To make the tomatoes you will need the following:
3 cups of uncooked rice
A handful of basil
3-6 cloves of garlic
Salt, pepper, and olive oil
1. Start by washing and drying your tomatoes. Once they’re clean, flip the tomato over and slice the bottom off. This will become the top of your tomato, so make sure to keep this.
2. Scoop out the inside of your tomatoes and put the pulp into separate bowl. Leave at least a quarter inch wall around your tomato. Make sure not to break it, otherwise all your rice will fall out.
3. Scoop out the pulp of all of your tomatoes and put that sucker to the side. Next chop up some garlic. I’m a garlic fanatic, so I put five clothes but you can put more or less depending on how garlicy you like things.
4. Take your garlic and mix it with 2-3 tablespoons of olive oil, salt, and pepper in a blender. My blender is large and clunkly so I like to blend things in my single serve blender. I use a cheapie Hamilton Beach 14oz personal blender that only has one speed and I wouldn’t trade it for the most expensive blender in the world. But I digress, blend everything together and then start slowly adding your tomato pulp. Blend everything until you get a less-chunky tomato sauce consistency.
5. Wash a handful of basil and chop it up extra fineee.
6. Take your delicious tomato sauce and pour it over the rice. Mix everything up and add your basil.
7. Place your tomatoes into a baking dish and add a little olive oil on the bottom. After you’ve prepped your baking dish, start ladling your rice mixture into the tomatoes. Rice expands when it cooks, so only fill them up 3/4 of the way to prevent them from overflowing. Take your leftover mixture and pour it into the dish.
8. Bake these bad boys at 350 degrees for 45 minutes to an hour. Check on them once or twice to make sure the rice inside the tomato is cooking evenly.
Ooohhh ahhhh. The rice is creamy. The tomatoes are sweet. If heaven has a taste, it probably tastes like these. I like them so much that I made six, so now I can pack them for lunch through the week. This will last for about a week in the fridge, but I don’t know that for sure, because they’ve usually get eaten within 24 hours.
Do you have a family recipe that makes you think of spring? Share it with me on twitter @littleshalittle and on Instagram @Shalott!