Best Roman Stuffed Tomatoes Recipes

ROMAN STUFFED TOMATOES

Steps:

• Preheat oven to moderate (350 degrees).
• Cut a slice from the top of each tomato, then scoop out seeds and juice; take care not to break the walls. Strain juice and, if necessary, add water to make 6 tablespoons of liquid. Lightly oil a shallow baking dish with the salad oil. Put tomato shells in the dish and sprinkle 2 to 3 tablespoons of olive oil over the shells.
• Heat remaining olive oil in a heavy saucepan. Add parsley and garlic and saute over medium heat 3 minutes. Add rice and cook 3 minutes longer, stirring constantly. Add chicken bouillon. Cover and cook 10 minutes, or until rice is almost done.
• Remove rice from heat. Add salt and pepper to taste, and cinnamon.
• Fill tomato shells with rice mixture. Over each, pour about a tablespoon of reserved tomato juice-water mixture. Bake 30 to 40 minutes, until rice is tender and liquid is absorbed. If rice shows signs of drying out during baking, baste with a little hot water. May be eaten hot, at room temperature or cold.

ROMAN STUFFED TOMATOES

Steps:

• 1 Bring 1 quart of water to a boil over high heat. Add the rice and 1 teaspoon salt. Reduce the heat to low and simmer for 10 minutes or until the rice is partially cooked but still very firm. Drain well. Put the rice in a large bowl. 2 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a baking pan just large enough to hold the tomatoes. 3 Cut a 1/2-inch slice from the top of the tomatoes and reserve. With a small spoon, scoop out the insides of the tomatoes and place the pulp in a fine-mesh strainer set over a bowl. Place the tomato shells in the pan. 4 To the bowl with the rice, add the strained tomato liquid and the oil, anchovies, garlic, basil, cheese, and salt to taste. Stir well. Spoon the mixture into the tomato shells. Cover the tomatoes with the reserved tops. 5 Bake 20 minutes or until the rice is tender. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.