Tomatoes stuffed with rice (Pomodori al riso) from My Kitchen in Rome: Recipes and Notes on Italian Cooking (page 246) by Rachel Roddy

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Notes about this recipe

  • Yildiz100 on July 25, 2019

    Delicious. I used the optional parmesan and baked the tomatoes for 55 minutes till they were taking on a bit of color. I was glad that I baked them on the longer side of the given range, as the rice was just al dente. The only problem with the recipe is that there was too much filling. I filled the tomatoes completely full instead of 3/4 full and used one extra tomato (discarding the insides) and I still had a bit leftover.

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