Pomodori Ripieni (tomatoes Filled With Rice)

We need to draw our assurance from faith in the facts of Scripture and not from our works. Works or the biblical changes that occur in our lives as a result of the grace of God can confirm the reality of our life with God. We must be ever so careful, however, in making such subjective ground the basis of our assurance, for when a believer is out of fellowship he or she can have the appearance of an unbeliever especially if the condition lasts for any length of time.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	10	Servings

INGREDIENTS

3	lb	Tomatoes, all same size
		Not too ripe
		Salt
2	T	Chopped flat-leaf parsley
1/3	c	Basil, minced
2		Cloves garlic, minced
1	t	Marjoram, minced
5		Mint leaves, chopped
3/4	c	Arborio or Carnaroli rice
		Extra-virgin olive oil
		1 or 2 boiling potatoes
		Peeled, cut in half
		Crosswise, then sliced
		Lengthwise 1/2-in thick
1/4	t	Dried oregano

INSTRUCTIONS

Cook tomatoes in an oven hot enough for a pizza? Fill them with such a
small amount of rice? It works magnificently. The extreme heat
concentrates the flavor and sweetness of the tomatoes and brings out
moisture that, along with the oil, cooks the rice perfectly. A clever
cook slides individual slices of potatoes between the tomatoes to
separate them in the baking pan. The olive oil cooks the potato
slices. If you want, you can take the tomatoes out of the pan when
they're done and continue to cook the potatoes until crisp.  Wash and
dry tomatoes thoroughly. Cut horizontal slice at top of each  tomato to
form flap that will cover tomato when it it cooked and  served; do not
cut through.  Cut tiny, dime sized piece out of bottom so tomato will
balance  easily. Carefully scoop out the pulp with small paring knife
and  spoon, leaving shell 1/4 to 3/8-in thick. Discard seeds and
juices.  Salt interiors of tomatoes and let them drain upside down
while  preparing filling. Chop pulp and put in bowl.  Mix parsley,
basil, garlic, majoram, mint, and 1t salt with chopped  tomato pulp.
Stir in rice and 1/4c olive oil. Season to taste with  salt and mix
well.  Place tomatoes in lightly oiled baking pan sufficient to hold
them  without crowding. Tuck potato slices between tomatoes. (Potatoes
help  prop up the tomatoes, so place them where you need them.) Spoon
rice  filling into tomatoes, Let extra filling overflow onto potatoes.
Drizzle 2T olive oil over tops of tomatoes and potatoes and sprinkle
with oregano. Put top of flap over tomato to cover.  Bake at 450
degrees for 20 minutes. Reduce heat to 375 degrees, baste  tomatoes
with liquid accumulated in pan and bake 50 to 60 minutes.  Siphon off
excess liquid with bulb baster. If potatoes need extra  cooking to
become crisp, leave them in oven until browned.  CDR  10/1/97 Posted to
MM-Recipes Digest V4 #259 by Carole  <caroleru@tp.net> on Oct 01, 1997

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 35 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 33.4mg Potassium: 223.7mg Carbohydrates: 7.9g Fiber: 1.8g Sugar: <1g Protein: 1.4g