Tomatoes with rice are a classic of Italian home cooking, loved for their simplicity, authentic flavor, and connection to tradition.
In this version, taken from the book "Roma in cucina, The flavours of Rome" published by SIME BOOKS , we present the original recipe according to Roman culture, rooted in Mediterranean flavours and gestures handed down from generation to generation.
Ingredients for 4 people
8 large, firm red tomatoes
12 tablespoons of Arborio rice
2 cloves of garlic
10 medium new potatoes
basil
extra virgin olive oil
salt
pepper
Wash the tomatoes, cut off the top and remove the pulp.
Strain the pulp and add the finely chopped garlic, basil, pepper, salt and the rice rinsed under running water.
Let everything marinate for at least an hour and a half. Finally, drizzle with extra virgin olive oil.
Fill the tomatoes with the mixture and close with the cap as a lid.
Place the chopped tomatoes and potatoes in a pan with olive oil and bake for about an hour at 180°C. If the sauce reduces too much during cooking, add a little hot water.
Once cooked, season the potatoes with salt and serve hot. The tomato sauce is delicious both hot and cold.
The cultural significance of this dish
In the book In "Roma in Cucina, The Flavors of Rome," rice-stuffed tomatoes tell a simple, familiar story. It's a dish that combines a few ingredients, often picked from the garden, with slow preparation and the art of waiting. It's a recipe that evokes summer, conviviality, and memories.
If you love discovering the most authentic side of traditional cuisine, browse "Rome in the Kitchen: The Flavors of Rome," where each recipe is accompanied by splendid photographs.