Tomatoes with rice, a roman cuisine recipe


Tomatoes with rice, one of my favorite homemade recipes, typical of the region of Lazio.

 

Ingredients for 4 people

♥ 4 large red tomatoes, are fine Ramati

♥ 320 grams of brown rice

♥ 1 kg of potatoes

♥ 12 fresh basil leaves

♥ mint

♥ 1 branch of rosemary

♥ fresh garlic

♥ sea salt

♥ oil EVO

 

Proceedings

Boil the rice for 3/4 of its cooking, leaving it slightly raw, then drain. Put to boil the potatoes, placing them in the whole pot when the water is still cold, will have to boil for a few minutes, up to not be fully cooked but still a little hard and compact, then drain.

Meanwhile cut a “top” with the top of the tomato and size the inner perimeter of tomatoes emptying of the pulp helping with a spoon; add the chopped tomatoes in a blender and blend with basil, mint, clove of garlic, salt and oil. Put salt in the inner basin of the tomatoes and let them rest in the pan with the cut side down so that they come out all their water.

Combine the sauce made from the pulp of the tomatoes to rice and turns; fill the tomatoes thoroughly with the seasoned rice and place them on a baking sheet covered with parchment paper, adding a little oil, not close them with the “cap” so that they form a crispy crust on the rice. If the sauce is too much or even a little bit of rice, pour over the potatoes in the pan as the Romans do.

Cut the potatoes into wedges in a bowl and season them with salt, oil, rosemary, pepper, garlic and insert them into the pan with the tomatoes.

Bake in preheated oven at 200° for 40 minutes, if necessary turn on the fan in the last minute to support “the operation crust”!