Arborio-Stuffed Tomatoes with Potato Wedges

Ingredients

• 6 firm ripe tomatoes (Large tomatoes, each about 8 ounces; reserve the scooped flesh and juices)
• 1.5 cup Arborio rice (Uncooked)
• 1.5 cup water (Use with the strained tomato liquid to soak and cook the rice)
• 1.5 lb Yukon Gold potatoes (Cut into wedges)
• 0.25 cup extra-virgin olive oil (Plus more for coating the potatoes and tomatoes, if needed)
• 0.25 cup fresh parsley (Chopped)
• 0.25 cup fresh basil (Chopped)
• 2 cloves garlic (Minced)
• fine sea salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Heat the oven to 425°F (220°C). Have a large baking dish ready; it should be large enough to hold six tomatoes with potato wedges tucked into the spaces between them.

2. 2

   Cut a thin slice from the stem end of each tomato. Using a spoon, carefully scoop out the pulp and juices without piercing the tomato walls. Reserve the tomato shells and their insides separately.

3. 3

   Process the reserved tomato pulp briefly in a food processor until broken down but not completely liquefied. Do not use a blender, which can make the puree excessively smooth and affect the texture of the finished rice. Strain the pulp through a fine-mesh sieve, pressing gently, and reserve the tomato liquid.

4. 4

   Combine the strained tomato liquid with the water to make the rice-cooking liquid. Stir in the Arborio rice and allow it to soak for 45 minutes. This soaking time is important for evenly tender rice inside the tomatoes.

5. 5

   While the rice soaks, cut the potatoes into wedges. Toss them with some of the olive oil, salt, and pepper, then spread them in the baking dish. Roast for about 45 minutes, turning once, until they begin to soften and lightly brown.

6. 6

   Stir the chopped parsley, basil, minced garlic, remaining olive oil, salt, and pepper into the soaked rice mixture. Taste and adjust the seasoning; the mixture should be well seasoned before it goes into the tomatoes.

7. 7

   Spoon the rice mixture into the hollowed tomatoes, filling each loosely and leaving room for the rice to expand. Replace the tomato tops if desired, then arrange the stuffed tomatoes among the partially roasted potato wedges.

8. 8

   Return the baking dish to the 425°F (220°C) oven and bake for about 45 minutes, until the tomato skins are tender, the rice is fully cooked and creamy, and the potatoes are completely tender. If the rice appears dry before it is done, add a small splash of water or reserved tomato liquid to the dish.

9. 9

   Let the tomatoes cool briefly. Serve warm, at room temperature, or lightly chilled, with the potato wedges nestled around them.

Notes

The source emphasizes using tomatoes that are ripe but firm enough to hold their shape during hollowing and baking. The published page is membership-gated in the supplied excerpt, so the ingredient quantities and detailed method above are reconstructed estimates from the article's description rather than directly extracted measurements. The dish pairs well with roasted or grilled meat or seafood and can also serve as a light vegetarian main.

Nutrition per serving

• side dish
• light main
• Italian
• vegetarian
• baked
• summer
• rice
• gluten-free