Koshihikari Rice-Stuffed Tomatoes Al Forno

Ingredients

• 8 medium-sized ripe heirloom tomatoes (I use Early Girl)
• 240 g (≈ 1¼ cups) Koshihikari rice
• 300 g (≈ 1¼ cups) tomato puree
• ½ finely diced onion (≈ ½ cup)
• 1 clove finely diced or microplaned garlic
• 1 tablespoon dried Sicilian oregano
• 1½ cups (≈ 360 mL) extra virgin olive oil
• 16 fresh basil leaves
• 2 large Yukon Gold potatoes, thinly sliced (≈ 500 g)
• Salt and freshly ground black pepper to taste
• 1 cup (≈ 100 g) grated pecorino romano*
• 8 small cubes smoked provolone cheese*
• *Can be omitted to make the dish vegan

Method

1. Heat the tomato puree to a simmer and season with salt and pepper.
2. Heat a saucepan over medium heat and add two tablespoons of extra virgin olive oil.
3. Add the diced onion and cook until soft, about 7–8 minutes.
4. Add the rice and cook for another 2–3 minutes, stirring frequently to coat and toast the rice.
5. Add the hot tomato sauce and cook until it has been completely absorbed by the rice, approximately 10 minutes.
6. Spread the par-cooked rice onto a tray and allow it to cool completely.
7. Cut the top off each tomato, reserving the lid. Empty the tomatoes with a spoon or apple corer, reserving the pulp. Season the tomato shells with salt and pepper.
8. Combine the tomato pulp with the garlic, oregano, eight of the basil leaves, and one cup olive oil. Blend until smooth and season to taste.
9. Combine the blended tomato mixture with the cooled rice and add the pecorino cheese.
10. Fill each tomato shell with the rice mixture and put a smoked provolone cube into the middle of each one. Put the tomato lids back on top of each tomato.
11. Combine any remaining tomato rice with the thinly sliced potatoes. Line the bottom of a baking dish with the dressed potatoes. Add a cup or so of water or vegetable stock if it appears too dry.
12. Place the stuffed tomatoes on top of the potatoes and roast in a preheated 375°F (190°C) oven until the rice and potatoes are cooked, approximately 30 minutes.
13. Serve warm or at room temperature with a drizzle of olive oil. Top each roasted tomato with a fresh basil leaf before serving.