Mafalda (Colasanti) Chechi, Grottaferrata, Roma
(Yield: 4 servings)
4 large firm tomatoes
3 tablespoons extra-virgin olive oil
6 tablespoons long grain rice
1 tablespoon salt
1 tablespoon pepper
extra-virgin olive oil
1. Cut tops off tomatoes approx. ½ inch down and set aside. Hollow and reserve all contents in a bowl.
2.Break reserved tomatoes into small pieces. Add oil, rice, salt and pepper and mix well. Season to personal taste. Allow to sit covered in refrigerator for 30 to 45 minutes.
3.Fill chilled hollowed tomatoes with mixture. Reserve whatever mixture is leftover.
4.Place cut tops back onto tomatoes to seal.
5.Lightly oil a deep 8x11 dish or small roasting pan and place tomatoes in centre, about ½ inch apart.
6.Pour remaining mixture between and around tomatoes and lightly drizzle with olive oil.
7.Bake in oven preheated to 450°F for approx. 1½ hours.
Once rice in mixture has turned slightly brown, remove and serve.
Cubed potatoes can be added around the tomatoes while cooking.
