Arborio-Stuffed Tomatoes with Potato Wedges
- Makes6 servings
- Cook Time1¾ hours
- Active time plus cooling1 hour active
At Panificio Bonci, a renowned bakery in Rome, we encountered pomodori ripieni di riso, a regional classic of rice-stuffed tomatoes baked with potato wedges tucked between the fruits. The duo of carbs makes the dish hearty and satisfying, but the tomato and herb flavors provide lightness with their bright, summery notes. For an especially flavorful filling, after scooping the insides out of the tomatoes, we process the innards then strain the puree so we can use the lump-free tomato liquid to cook the rice. But the trick to this dish is getting the starchy, highly absorbent Arborio rice to properly cook in the hollowed-out tomatoes. We needed to use a combination of tomato juices and water as the liquid, and for an evenly tender texture without any mushiness, the grains required a soak in the liquid prior to cooking. The timing is rather persnickety: 30 minutes was sometimes too brief, resulting in underdone rice, and 1 hour too long, resulting in a soft, mushy texture. Forty-five minutes is ideal—and it’s also just the right amount of time for heating the oven and pre-roasting the potatoes so the wedges, nestled into gaps in the baking dish, emerge fully tender with the tomatoes after baking. Served warm or at room temperature—or even lightly chilled—the tomatoes are a terrific side to roasted or grilled meats or seafood, but they’re substantial enough to be a light main.
Don’t choose tomatoes that are soft and yielding. Select ones that are ripe yet firm enough to hold their shape while being hollowed out otherwise the fruits will oversoften during baking. Also, don’t use a blender to puree the tomato guts. We found that it breaks down the ingredients too much, yielding a puree that can alter the finished texture of the rice.
Step 1
Line a large plate with paper towels. Cut off the top ½ inch of each tomato; set the tops aside. Working over a medium bowl, use a small spoon to scoop out the pulp, core and ribs from each tomato, letting the tomato innards collect in the bowl. Sprinkle the inside of each tomato with salt and pepper, then place upside-down on the prepared plate.
Step 2
In a food processor, puree the tomato innards until as smooth as possible, 1 to 2 minutes. Place a fine-mesh strainer over a measuring cup and strain the puree, pressing on the solids to extract as much liquid as possible; discard the solids. Pour 1 cup of the tomato liquid into a bowl, then add ⅓ cup water, 3 tablespoons oil, the basil, garlic, oregano, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the rice, then set aside at room temperature for 45 minutes, stirring once or twice. Discard any remaining tomato liquid or reserve it for another use.
Step 3
Meanwhile, heat the oven to 350°F with a rack in the middle position. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of the remaining oil and ¼ teaspoon each salt and pepper. Distribute in an even layer and roast until a skewer inserted into the largest piece meets little resistance, 18 to 22 minutes; flip the wedges with a metal spatula about halfway through. Set aside to cool; leave the oven on.
Step 4
Place the hollowed-out tomatoes cut sides up in a 9-by-13-inch baking dish. Spoon the rice mixture into the tomatoes, dividing it evenly, then cover with the tomato tops. Tuck the potato wedges between the tomatoes. Drizzle everything with the remaining 2 tablespoons oil. Bake until the tomatoes are shriveled a bit and the rice is tender, about 1 hour. Cool in the baking dish on a wire rack for at least 30 minutes. Serve warm or at room temperature.