Stuffed tomatoes with potatoes

Vegan Vegetarian summer
Total: 1 hr 10 min. | Active: 25 min.
vegan, lactose-free

Tomatoes stuffed with rice and served with potatoes is a typical Mediterranean summer dish, perfect for a tasty, light lunch. This simple, original recipe brings out the fresh flavour of ripe tomatoes, with a delicious rice and herb filling, sometimes also with cheese. The whole dish is baked with potatoes, which absorb the tomato juice, becoming soft and tasty. This colourful dish is not only a pleasure for the palate, it is also a delight for the eyes. It is easy to prepare, making it perfect for a dinner with friends or for an outdoor picnic.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Potatoes
900 g waxy potatoes, cut into 1.5 cm cubes
1  garlic clove
3 sprig rosemary
2 sprig thyme
2 tbsp olive oil
¾ tsp salt
a little  pepper
Tomatoes
8  tomatoes (each approx. 200 g)
100 g risotto rice
½  onion, finely chopped
1  garlic clove, finely chopped
2 sprig basil, finely chopped
1 tbsp dried oregano
1 tbsp Pecorino, grated
1 tsp salt
1 tbsp olive oil

How it's done

Potatoes

In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

Tomatoes

Cut the lids off the tomatoes, set aside. Scoop the flesh out of the tomatoes. Place 350 g of the scooped out tomato flesh in a measuring cup, puree, add all the remaining ingredients, mix, stuff the tomatoes with the filling (up to 3/4 max., or the tomatoes will burst). Place the tomatoes on top of the potatoes, cover with the lids that were set aside. Crumple a sheet of baking paper under the running tap, open it again, place on top of the tomatoes.

To bake

Approx. 15 mins. in an oven preheated to 180 °C (convection). Remove the baking paper and cook for a further 30 mins. until the rice is soft.

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