Luisa Weiss's Tomatoes Filled With Rice

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Luisa Weiss's Tomatoes Filled With Rice
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Makes: 4 servings adjust

Directions
 

Step 1

Preheat oven to 350 F.

Ingredients

  • 4 Tomatoes, large, good-tasting

Step 2

Cut the tops off the tomatoes. Holding them over a bowl, scoop out their insides – flesh, seeds, and juice – and let it all fall into the bowl. Set the tomatoes in a lightly oiled 9”x13” baking dish. Then fish the flesh out of the bowl, and chop it. Return it to the bowl with the juice and seeds.

Ingredients

  • Olive Oil
  • 1 Yellow Onion, small, diced

Step 3

In a medium (2-quart) saucepan, warm a glug of olive oil over medium heat. Add the onion, and cook, stirring frequently, until soft and translucent.

Ingredients

  • 1⁄3 cup Arborio Risotto Rice
  • 5 Basil Leaves, fresh
  • 1⁄3 cup Water
  • Salt

Step 4

Add the rice, and continue to cook, stirring, for another minute or two. Add the tomato flesh, juice, and seeds as well as the water. Tear the basil leaves into small pieces, and add them too. Add a generous pinch or two of salt. Reduce the heat slightly, cover the pot, and simmer for 10 minutes. Taste, and if needed, add more salt.

Ingredients

  • Bread Crumbs

Step 5

Spoon the par-cooked rice mixture into the tomatoes. Top them with a sprinkling of breadcrumbs.

Ingredients

  • 2 Yukon Gold Potatoes, sliced into 1/4 inch thick rounds

Step 6

Arrange the potato slices around the tomatoes in the pan. Give everything a good drizzle of olive oil. (You might want to flip and rub the potatoes a bit, to make sure that each has a nice coat of oil.) Bake for 1 hour and 15 minutes. The tomatoes should shrivel a bit and release some of their juices, and the potatoes should cook through. Cool for 15 minutes or so before eating, so that the tomato juices have time to settle.
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