Recipe: Pomodori al Riso | Andrew Zimmern

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for sautéing.

Slice the tops off the tomatoes and scoop out the insides, reserving the pulp and juice.

Measure the liquid that comes out of the tomatoes, ensuring for every 3/4 cup of liquid, there is about 1/2 cup of rice.

Use a small pairing knife to cut out the white core of the tomatoes and scoop out the seeds and water with a spoon.

Mix the reserved tomato pulp with a healthy spoonful of tomato paste, adding in the seasonings: basil, red chili flakes, oregano, salt, and pepper.

Stir in the 3/4 cup of arborio rice and about 3/4 cup of grated kacio cavalo cheese into the mixture.

Let the mixture sit in the refrigerator for 3 to 4 hours to allow the rice to absorb the liquid.

After soaking, add a few tablespoons of olive oil to the rice mixture and stuff it back into the hollowed tomatoes, leaving some room for liquid.

Drizzle the reserved tomato liquid on top of the stuffed tomatoes and add a little olive oil on top.

Bake the stuffed tomatoes in a preheated oven at 400°F for 45 to 50 minutes, until cooked through and blistered.

Midway through cooking, baste the tomatoes with accumulated liquid to ensure even cooking of the rice.

Once cooked, let the tomatoes cool slightly before serving, optionally basting them again with the liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens