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Baked Tomatoes Filled with Risotto and Parmesan

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Cookbook: Cucina Siciliana

Author: Ursula Ferrigno

Page: 48


8 Medium Tomatoes

4 Small Potatoes, peeled

2 Garlic Cloves, minced

1 1⁄2 C Parmesan Cheese, grated

3 Handfuls Fresh Flat-Leaf Parsley

2 Handfuls Fresh Basil, chopped

1 Handful Mint, chopped & extra to garnish

1⁄2 tsp Dried Oregano

2 TBSP Wild Rosemary EVOO + extra

Fresh Ground Black Pepper, to taste


  1. Make a horizontal slit across the stem end of the tomatoes, as if cutting off a small slice, but do not cut all the way through - this creates a hinged lid. Using a teaspoon, carefully hollow out the tomatoes and finely chop the extracted pulp. Transfer the pulp to a bowl and set aside.

  2. Salt the inside of the tomatoes and place them upside down, hinge open, to drain.

  3. Cut the potatoes into matchsticks, approx. 10 cm/4 inches long and 2.5 cm/1 inch wide. Salt the potatoes and set aside.

  4. Preheat the oven to 180°C (350°F). Oil a baking dish with the Wild Rosemary EVOO.

  5. Place the rice, garlic, cheese, parsley, basil, mint, oregano and 2 TBS Wild Rosemary EVOO in a bowl, add the reserved tomato pulp, mix well and season with mediterranean rosemary rub, roasted garlic sea salt and pepper. Stuff the tomatoes, leaving 2 cm/3⁄4 inch at the top and press down on the lid.

  6. Arrange the stuffed tomatoes in the baking dish. Place the potato matchsticks standing up between the tomatoes.

  7. Bake for 30 minutes in the preheated oven. Remove from the oven and serve hot or warm, garnished with mint and drizzled with Frantoia Italian EVOO.


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