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TOMATOES WITH RICE
I grew up taking yearly vacations to Italy, which had me falling in love with the culture, the food, and the language.
Mi sono sentita subito a casa (I immediately felt at home) and that’s why I moved to Italy when I was 18.
Having never really gone anywhere alone, this really helped me develop my sense of self and I truly feel like I grew up in Italy, and found my truest most authentic self there.
It’s where I learned to take care of myself, to cook for myself.
To this day, Italy holds a very special place in my heart. Creating these special dishes, and cherishing moments like these, always brings me right back to Italy.
INGREDIENTS
4 large tomatoes
fresh mint
2 garlic cloves
12 tbsp basmati rice
1 tbsp olive oil
1 tsp curry powder
1 tsp paprika powder
salt & pepper, to taste
HOW TO
To get started, cut the tops of the tomatoes and with a spoon empty them. Use the tomato pulp to make the sauce. Add all the pulp to a blender and blend until smooth.
Add the rice to a bowl with the tomato sauce.
Aggiungiamo un po’ di olio extravergine d'oliva (Let's add a little extra virgin olive oil).
Chop the mint and add to the bowl, together with the curry and paprika powder. I love adding these richer flavors, plus the salt and pepper.
Finally, we will mince the garlic and add that to the bowl as well.
Mix everything together with a cucchiaio (spoon) and then add this rice filling to the empty tomatoes.
The pomodori con il riso are to be cooked in the oven at 180 °C for 1 hour.
These are so good!
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