| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 large tomatoes (about 3 1/4 pounds total)
- 2 teaspoons kosher salt
- 1/4 cup packed fresh basil leaves
- 1/4 cup vegetable broth or chicken broth
- 1/2 teaspoon dried oregano
- 2 cloves garlic, smashed and peeled
- 1/4 cup plus 2 tablespoons olive oil
- 1/2 cup tomato puree, such as Mutti Passata, or more as needed
- 3/4 cup arborio rice
- 2 large Yukon gold potatoes, diced
- Grated Parmesan, optional
Instructions
- Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn’t, add more puree.) Stir in the rice.
- Preheat the oven to 375 degrees F.
- Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
- Serve with a grating of Parmesan, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 498 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 972 mg |
Reviews
So so delicious. Made exactly as directed.
it’s bland – i added seasoning. It also takes way longer than an hour to cook the rice. at an hour and a half it was still totally raw. I had to keep adding liquid and raise the heat to get everything to cook. took over 2 hours on 375.
Amazingly good! Turned out perfectly.
Easy, only takes time. My husband loved it. He thinks addition of sausage would be good. I think addition of lentils would be good, too.
I loved this recipe. My husband did not :-(. Nice light meal. I think next time I make this I’ll add ground meat.
Very easy and delicious!
Super easy and very tasty. Made as written, but topped with sea salt before serving.
I agree with a post before mine that it was easy to make but it was really bland. I even put more garlic and fresh basil in mine. It needs red pepper flakes, perhaps?
This recipe was fairly simple to make. After watching it on her show I really wanted to try it. My only complaint is I found the whole dish rather bland and feel like it could use more spice.
Delicious summer meal! I added onion and zucchini to the potatoes and it was a tasty way to get some veggies in.