Roman Tomatoes

These are probably better made with ripe tomatoes from the garden, but I made them with greenhouse tomatoes. They are a classic Italian summer dish. Usually they are roasted with potatoes and served just warm or at room temperature, like so many Mediterranean dishes. 

 

Usually they would also be made in quantity, with a tomato risotto at least partially cooked to stuff them with before they are baked. They are usually not made at home but purchased from bakeries and trattoria, when the Italian summers make it unbearable to cook. 

 

When I first came across this recipe, in an old cook book, my first thought was that it would be a good way to use up leftover rice - that slightly annoying quantity that is too much to throw away, but not enough to provide us each with a normal sized serving. But it may be enough to be thrown into soups, salads, or casseroles - or used to make these tomatoes.

 

4 tomatoes (2 to 4 servings)

1 hour 45 minutes - 30 minutes prep time

allow time to cool

 

4 medium red tomatoes, firm but ripe

1 shallot 

1 small piece of celery

about 1/4 cup finely grated carrot 

1 clove garlic

salt

1 tablespoon olive oil 

2/3 to 3/4 cup cold cooked rice

1/4 cup fresh herbs, OR 2 to 3 teaspoons dried herbs 

Slice the caps off the tomatoes and set them aside. Scoop out the insides of the tomatoes. Salt the insides of the tomatoes and set them aside while you work on the other vegetables. Chop the tomato innards, and set them aside. Peel and finely chop the shallot. Mince the celery and grate the carrot. Peel and mince the garlic. Mince whatever fresh herbs you are going to add - mint is classic, as are basil and parsley. Rosemary could be used in small quantities. I don't think cilantro is traditional, but none the worse for that. I would certainly use some chives. It will really depend on what is available, and that's fine.

Heat the oil in a medium skillet over medium heat. Preheat the oven to 350°F. Cook the shallot, celery, and tomato for a few minutes, until softened and reduced in volume. Add the garlic and the leftover rice, and fry for a few more minutes. Then add the tomato pulp. Continue cooking, and stirring regularly, until the tomato pulp has cooked down. Remove from the heat. 

Rinse the tomatoes out and drain them well. Divide the stuffing evenly amongst them. Place the caps back on and put them into a snug-fitting, lightly oiled shallow baking pan. Drizzle in a little water around them; just enough to cover the bottom of the pan. Bake for about 1 hour and 15 minutes, until quite soft. Let them cool to just warm or room temperature before serving. (Refrigerate any leftovers; they can be gently warmed or brought back to room temperature again.) 

Last year at this time I made Experimental Pizza - Reduced Carbohydrate.