The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw.
This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us.
As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.
Ingredients for 4 servings
12 ripe vine – tomatoes
40 g grated parmesan cheese
40 g grated Pecorino cheese
300 g rice, Vialone
salt and pepper, to taste
a handful basil leaves and parsley, washed and chopped
1 clove of garlic, minced
extra virgin olive oil
4 potatoes, peeled and lengthways sliced
Cut a thin slice off the top of each tomato, then scoop pulp and seeds out reserving them in a medium bowl. Dust with salt the inside of each tomato and let them rest upside down on a wire rack. Meanwhile, add the cheeses, the herbs and garlic to the bowl with the pulp and seeds. Season with salt, pepper and 3-4 tablespoons of oils. With a food processor, mix until obtaining a homogeneous cream. Then add the rice to the cream, mixing all together. Let the mixture rest for about one hour.
After this time, pre- heat the oven to 180ºC. Spoon an equal amount of mixture into each tomato and place them into a baking dish drizzled with oil. Spread the potatoes between the tomatoes. Generously season with salt and oil (4-5 tablespoons). Bake for about 50 minutes, until the potatoes and tomatoes are golden – brown. Serve warm.
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