Pomodori Ripieni: Stuffed Tomato Recipe with Arborio Rice

Diana Henry provides detailed instructions for preparing pomodori ripieni, a traditional Italian dish featuring large beef tomatoes hollowed out and filled with a mixture of arborio rice, garlic, Parmesan cheese, and fresh basil. The preparation emphasizes several key steps: cutting off the tomato tops, carefully scooping out the interior flesh and seeds, draining the tomatoes, and allowing the rice mixture to rest for a couple of hours so the rice can absorb the tomato juices. The stuffed tomatoes are then roasted at 180°C for approximately one hour to one hour and ten minutes, with periodic basting using the juices that accumulate during cooking. Henry notes that the finished dish should have soft, wrinkled tomatoes with tender rice, and can be served warm or at room temperature as a starter, side dish, or part of a larger spread.