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Rice Stuffed Tomatoes with Thermomix



My Rice Stuffed Tomatoes can't be served without Potatoes. When they are cooked together, potatoes get a very special savour!

I'm presenting again these tomatoes following my mother's recipe with some variations. She used to prepare them for me when I came back home after a journey. And now that I've grown up, she still does it! So, when I eat the Rice Stuffed Tomatoes I feel a little bit more at home.

For this reason, I want to refer to an article posted on Chef Blog, that refers to this article published on Cuocapercaso.

The article ends this way:

"And you? What is your comfort food? What is the food that brings your memory back and remind you of something every time you taste it?"

Read them and you will get what I mean. I mean, the food you eat (or prepare, I'd say) and takes your memory somewhere else. Usually, to mum...


Ingredients


- Large Beef Tomatoes
- Rice (1 Spoon a Tomato)
- Garlic (1 small piece a Tomato)
- Basil ( 2 leaves a Tomato)
- Salt to taste
- Olive Oil (5 g a Tomato) and over Potatoes to taste
- Potatoes (as you like)


How to prepare the Rice Stuffed Tomatoes


Cut the top of the tomato. Put the tops aside.

Scoop out the pulp with a spoon and reserve it. Put tomatoes upside-down in a baking pan.

Mix basil and garlic in Thermomix bowl. 5 Sec. Speed 7. If necessary, gather with spatula and mix again. 5 Sec. Speed 7.

Add the tomatoes pulp to the bowl. Blend 3 Sec. Speed 7.

Put olive oil, salt and a spoon of rice a tomato. 14 Min. 100°C Speed Gentle Stirring Counter Clockwise. Rice will be al dente. It will complete its cooking in the oven.

In the meantime, peel potatoes and cut into big pieces.

When Thermomix ends, fill tomatoes with the rice mixture and replace the tops. Put them in the baking pan.

Add potatoes around tomatoes and sprinkle with abundant olive oil and salt to taste.

Bake in the oven for 1 hour at 220°C. Potatoes must be browned and rice very soft.


My Advice


If your tomatoes are not so large and juicy, add some tomato sauce or pulp when you cook them with Thermomix. You won't get a too much dry sauce.

I don't cut the tomato on the top where there was the stalk but on the opposite side. It is more pretty to see and the top can be eaten too!


How to prepare the Rice Stuffed Tomatoes without Thermomix


http://www.channel4.com/food/recipes/healthy/baked-stuffed-tomatoes-filled-with-parmesan-rice-recipe_p_1.html


Translated from the Italian recipe
Pomodori con Riso col Bimby








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