Rice Stuffed Tomatoes is a hearty side dish that goes well with Sunday roast or any holiday meal. In fact, this also makes a light lunch when teamed with crusty bread. Naturally dairy free, this recipe is easily made vegetarian.
2anchovy fillets(finely chopped (see below for vegetarian version))
2teaspoonscapers
2tablespoonsbasil leaves(finely shredded)
1clovegarlic(finely chopped)
4tablespoonsextra virgin olive oil(divided )
2½teaspoonssalt (divided)
Instructions
Preheat oven to 350°F/180°C
Peel potatoes and cut into large cubes.
Pour 1 tablespoon of extra virgin olive oil into a small baking pan that will fit the 8 tomatoes plus a bit of room to spare.
Toss cubed potato in the oil and season with 1 teaspoon salt.
Bake for 30 minutes.
In the meantime, cut tops off tomatoes and reserve. Scoop out the tomato pulp and seeds. Discard excess seeds. Chop and reserve the pulp and any juices.
Fill a medium saucepan with water and 1 teaspoon of salt and bring to boil. Add rice and cook for 7 minutes. Drain when ready. Allow to cool.
In a medium bowl mix cooked cooled rice, reserved tomato flesh, anchovy fillets, capers, basil, garlic and 2 tablespoons oil. Season with ½ teaspoon salt.
By this time the potatoes should have been in the oven for at least 20 minutes. Remove the pan from the oven and give the potatoes a stir. Scrape up any that might be stuck.
Fill tomatoes with rice mixture. Nestle the filled tomatoes into a baking tray of potatoes and replace reserved tops.
Drizzle with the remaining tablespoon of extra virgin olive oil.
Bake for 30 minutes until just beginning to split and wrinkle.
Serve barely warm or these are also good at room temperature.
Notes
Adapted from a recipe by the late Antonio Carluccio.
Vary this recipe by:
make it vegetarian by omitting the anchovies and add a 1/4 cup of grated parmesan cheese instead
swap out the basil for chopped fresh parsley
add 1/2 teaspoon of dried oregano
if you like spicy food add some dried hot chilli flakes