Leslie’s Risotto-Stuffed Tomatoes

This recipe from Leslie (@gingagirl on IG) is one of my favorites during peak tomato season. The juicy tomato acts as the perfect vessel for creamy arborio rice, fresh herbs, and plenty of garlic. When baked, the flavors meld together into something that tastes like summer comfort food.

INGREDIENTS

8–10 firm tomatoes (preferably on the vine)

2–3 tbsp fresh parsley, chopped

2–3 tbsp fresh basil, chopped

2–3 cloves garlic (we used 3 for extra flavor)

2 tbsp olive oil (plus more for baking dish)

¼ cup Locatelli Pecorino Romano (or any pecorino-style cheese)

½ cup arborio rice (or other Italian-style short grain rice)

Salt & pepper to taste

Step 1: Preheat oven to 400°F.

Step 2: Gently remove the tomatoes from the vine, keeping the tops intact. Place the tomato on its side and slice off the top (the “lid”) – leave a little vine on the lid if you can for presentation.

Step 3: Use a spoon to scoop out the insides of each tomato and pour the pulp into a food processor. Set the hollowed-out tomatoes and their tops aside.

Step 4: To the food processor, add garlic, fresh parsley and basil (remove stems), 2 tbsp olive oil, and Pecorino Romano. Blend until well combined.

Step 5: In a bowl, mix the blended herb and tomato mixture with ½ cup of arborio rice. Stir well to combine.

Step 6: Place the hollowed-out tomatoes in a baking dish. Spoon the filling into each tomato, making sure to include some of the liquid — this helps the rice cook as it bakes.

Step 7: Sprinkle a bit more cheese on top of each filled tomato, then gently place the tomato lids back on.

Step 8: Drizzle olive oil into the bottom of the baking dish to create a thin layer, and pour any extra tomato juice over the tomatoes.

Step 9: Bake at 400°F for 50 minutes, until the tomatoes are tender and the rice is fully cooked.

Step 10: Let cool slightly before serving. These are great warm or at room temperature.