Pomodori al Riso (Tomatoes with Rice)

🛒 Ingredients

• Large Ripe Tomatoes 400 g · 74 kcal
• Arborio Rice 60 g · 210 kcal
• Potatoes 100 g · 77 kcal
• Olive Oil 14 g · 124 kcal
• Fresh Basil 5 g · 1 kcal
• Fresh Mint 3 g · 1 kcal
• Garlic 5 g · 7 kcal

👨‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Wash tomatoes, cut off the tops, and carefully scoop out the pulp and seeds using a spoon; chop the pulp finely and set aside.
2. In a large bowl, combine the uncooked rice, finely chopped tomato pulp, minced garlic, chopped fresh basil and mint, a generous drizzle of olive oil, salt, and pepper. Mix well.
3. Peel and dice the potatoes into small cubes. Arrange the empty tomato shells in a baking dish, placing the potato cubes around and between them.
4. Fill each tomato shell generously with the rice mixture. Pour about 1/2 cup (120ml) water or vegetable broth into the baking dish, covering the bottom.
5. Drizzle a little more olive oil over the stuffed tomatoes and potatoes. Bake for 60 minutes, or until the rice is tender, the tomatoes are soft, and the potatoes are golden.