Ingredients
- 6 large ripe tomatoes
- 150 g Vialone Nano rice
- 1 garlic clove
- 1 tablespoon fresh parsley, finely chopped
- 5 fresh basil leaves
- Extra virgin olive oil
- Salt, to taste
Instructions
Prepare the Tomatoes
Wash and dry the tomatoes. Cut off the tops and carefully scoop out the pulp. Set both aside.
Prepare the Filling
Blend or finely chop the tomato pulp.
In a pan, heat a drizzle of extra virgin olive oil with the garlic clove.
Add the tomato pulp, season with salt, and cook until slightly reduced.
Stir in the basil and chopped parsley.
Cook the Rice
Cook the rice in plenty of salted boiling water until just al dente.
Drain and mix it with the tomato sauce.
Stuff and Bake
Fill each tomato with the rice mixture and place the tops back on.
Arrange the stuffed tomatoes in a baking dish and drizzle with olive oil.
Bake in a preheated oven at 180°C (356°F) for about 50 minutes.
Serve
Serve warm or at room temperature.
A classic Italian summer dish—simple, flavorful, and perfect to prepare ahead for relaxed lunches or outdoor dinners.