Pomodori al riso con patate
"My longtime friend Viola Buitoni is a chef instructor in San Francisco and one of the best cooks I know. Enjoy her recipes!" - Franluca
For 6 people
6 round cluster tomatoes
salt to taste
1 garlic clove
lots of fresh basil leaves
9 tablespoon rice
2 to 3 medium size yellow potatoes
pepper to taste
Wash the tomatoes and cut a thin disk off the stem side of each tomato. Set the disks aside as you will use them later as a lid.
Using a melon baller or a small spoon, remove the pulp and seeds of the tomato, leaving a shell of skin and flesh. Salt the interior of the tomato shells and place them open side down to drain on paper towels.
Discard the harder parts and save the softer, more liquid part of the pulp.
Chop the garlic roughly and tear the basil leaves with your hands.
Place the saved tomato pulp, garlic and basil in the food processor or blender. Add a quantity of water equal to about 1/3 of the liquid you already have and 1/4 cup olive oil. Season with salt and pepper and blend for a couple of minutes. Peel the potatoes and cut each in 8 long wedges. Season them with salt, pepper and olive oil.
Spoon 1.5 tablespoons of rice in each tomato shell, then fill to the brim with the blended tomato mixture. Mix using the back of the spoon and top with more liquid if needed.
Arrange the tomatoes in a baking dish lined with parchment paper and cover each with the "lids" you set aside.
Stick the potato wedges in between the tomatoes. Sprinkle with some salt and drizzle with olive oil. Everything should be quite snug in the baking dish.
Bake at 350˚F for about an hour.
The rice and potatoes should both be thoroughly cooked and the tomato skins a little wrinkly.
They are best served between warm and room temperature and are a perfect midnight snack.
as first published on
Viola's Italian Kitchen
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