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5 oz (100 g)  rice
4 tomatoes ripe but firm, approximately 2 1/2 inch (6 cm) in size
one garlic clove, chopped
4 - 5 basil leaves, chopped
5 - 6 tablespoons extra-virgin olive oil
salt and pepper
2 lb (900 g) potatoes
5 - 6 tablespoons extra-virgin olive oil (for topping)
Rice Stuffed Tomatoes
Pomodori con il Riso
Top the potatoes with the extra-virgin olive oil and place in the oven.
Fill a medium size saucepan with water and bring to boil. Add rice and cook for 5 minutes. Drain the rice and place in a bowl. Cool the rice to room temperature.
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Cut the top of the tomato horizontally, removing a little cap.
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Keep this cap and empty the inside of the tomatoes removing the pulp, seeds, and the watery part. Transfer the seed and the watery part to a fine colander and keep the pulp in a dish.
Finely chop the tomato pulp.
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Keep the caps and the tomatoes on a board upside down ready for filling.
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Add the chopped tomato pulp, garlic, basil, extra-virgin olive oil, salt and pepper to the boiled rice.
Thoroughly combine all the ingredients together.
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Sprinkle the insides of the tomatoes with salt.  
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Peel, wash, and cut the potatoes into approximately 3/4 inch dice. Season with salt and pepper.
Grease the bottom of a baking pan with a little extra-virgin olive oil. Preheat oven at 350 F (180 C).
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Fill the tomatoes with the rice mix . . . .
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. . . . place the cap on top and align the tomatoes in the center of the baking pan.
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Spread the diced potatoes around the tomatoes in the pan to fill the voids.
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Bake for approximately 90 minutes or until the rice is cooked. Serve at room temperature. Garnish with fresh basil leaves.
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Place the seed and the watery part in a colander. Strain the tomato juice and remove the seed.
Add the tomato juice to the rice mix.
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Main Course >> Rice Stuffed Tomatoes

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