Pomodori Ripieni Stuffed Tomatoes Recipes

POMODORI RIPIENI - STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees. Cook rice 10 minutes in 3 quarts abundantly salted water to which 2 tablespoons olive oil and 1 bay leaf have been added Drain rice and discard bay leaf. Meanwhile prepare tomatoes. Slice tomatoes in half lengthwise, and using a teaspoon or melon baller, scoop contents (seeds, meat and jelly) into a separate bowl. Do not discard. Be careful not to cut too closely to the outer wall of the tomato. You want the tomato shell to hold its shape so that it can withstand baking and serve nicely. Sprinkle inside of tomato with salt, and place cut side down to drain on a tray lined with paper towels while you prepare filling. Pour 1 tablespoon olive oil in small skillet. Add garlic, shallot and peperoncino flakes and saute gently over medium, heat until translucent, about 4 to 5 minutes. Do not allow the garlic and shallots to brown - do that and they will taste bitter and ruin your dish. Set aside. Pour rice into mixing bowl, and toss with 2 tablespoons olive oil. Add garlic shallot mixture, parmigiano, basil, parsley, oregano and 1/3 cup reserved tomato scoopings. Season to taste with salt and pepper. Lightly coat 9 X 13 baking dish with 1 tablespoon olive oil. Fill tomatoes with rice mixture, mounding slightly. Place in baking dish. At this point you may scatter any remaining rice on the bottom of the baking dish around the tomatoes or cover and refrigerate the extra for later use. Drizzle lightly with 1 to 2 tablespoons olive oil. Bake approximately 20 to 25 minutes until tomatoes have begun to soften and tops are golden, longer for larger tomatoes. Serve hot or at room temperature.

GIUDITTA'S POMODORI RIPIENI: GUIDITTA'S STUFFED TOMATOES

Steps:

• To make the mayonnaise: Beat the egg yolks in a mixing bowl. Then drizzle extra-virgin olive oil in a thin steady stream while continuously whisking the yolks. Add the salt, to taste, freshly squeezed lemon juice, and continue to whisk the mixture until well blended and creamy.
• Cut off the top 1/3 part of each tomato. Then carefully scoop out and discard the inside of each tomato with a spoon.
• To make the filling: Drain the oil from the tuna and place the tuna in a bowl. Then add the parsley. Chop 2 tablespoons capers and add to the mix. Add 3/4 of the mayonnaise. Mix well. Divide the tuna mixture among the tomato shells. Spoon the mixture into the tomato shells. Top with the remaining mayonnaise and capers.

POMODORI RIPIENI (STUFFED TOMATOES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed, about 3 minutes. Remove from heat and set aside to cool.
• Slice off tops of tomatoes using a paring knife; make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior, reserving flesh, and leaving only the rinds.
• Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use; discard the rest.
• Combine bread crumbs, 3 tablespoons reserved tomato pulp juice, 1/3 cup Parmesan cheese, onion, basil, parsley, garlic powder, cayenne, and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden, about 10 minutes more.