In Rome, August has its own dish. When the markets pile high with vine-ripened tomatoes, the answer is pomodori ripieni: tomatoes hollowed out, filled generously, and baked until the edges are lightly caramelized. Ours are filled the Mediterranean way, with Carnaroli rice, sautéed onions, and two of our pestos doing the deep flavor work, then finished with Parmesan, pine nuts, and fresh basil. Our Wild Oregano & Sage Savory Salt does the seasoning. Serve from pan to table and watch it disappear.
SHOPPING LIST:
6 medium tomatoes
4 Tbsp Bella Cucina Organic California Extra Virgin Olive Oil,
1/2 cup Campanini Carnaroli Italian White Rice, cooked
1/2 yellow onion, diced
1/2 pound ground beef
1 teaspoon Bella Cucina Wild Oregano & Sage Savory Salt
1/4 cup Bella Cucina Roasted Eggplant Pesto
1/4 cup Bella Cucina Sun-Dried Tomato Pesto
1/4 cup pine nuts, toasted
1 Tablespoon chopped fresh basil
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
Fresh basil, for garnish
For a vegetarian version, substitute cooked chickpeas for the ground beef and add them with the tomato pulp.
PREPARATION:
Preheat the oven to 350 degrees.
To prepare the tomatoes, slice the top of the top about 1/4 inch from the stem. Using a sharp knife, remove the inside of the tomato so only the hollowed out tomato remains. Dice the pulp and set aside.
Transfer the hollowed out tomatoes to a baking dish, drizzle with 1 Tbsp olive oil, and season with 1/2 teaspoon Wild Oregano & Sage Savory Salt.
In a frying pan, heat 2 Tbsp olive oil. Add the onion and cook until soft, about 5 -7 minutes. Push the onion to the outer rim of the pan and add the ground beef, stirring to break it up. Continue cooking until browned. Season with the remaining savory salt. Add the tomato pulp and continue cooking for an additional 5 minutes, until the tomato is soft.
In a bowl, combine the cooked rice, the beef mixture, the Eggplant and Sun-Dried Tomato Pestos, pine nuts and fresh basil. Fill the tomatoes with the stuffing. Combine the breadcrumbs , Parmesan cheese, and a drizzle of the remaining olive oil until well combined. Top the tomatoes with the breadcrumb mixture.
Cook the tomatoes for 25-35 minutes, or until the tomatoes are soft and the top is golden and caramelized.
Serve with a drizzle of olive oil and fresh basil.