Summer is the perfect time to make rice stuffed tomatoes, a staple of picnics. Use fresh, locally grown tomatoes that are large enough to stuff but not enormous.
You want them to be firm so that they’ll retain their shape and hold the stuffing, but make sure to use tomatoes that are fully ripe for the best flavor. Torn or burst stuffed tomatoes are still delicious, but not nearly as pretty! Serve warm or at room temperature.
Creamy and filled with so much flavor, they are roasted in a pan with wedges of potatoes, which capture the excess juices when baked.
Serve this as a light but hearty lunch (this pasta is perfect) or as a full dinner (I recommend chicken cacciatore, braciole recipe or this scaloppine dish) with the potatoes and a salad for a vegetarian night. Use the best tomatoes available, since they need to hold up to the long cooking time.
Rice Stuffed Tomatoes
One of my favorite light dishes when I was living in Italy were these risotto stuffed tomatoes, which I would buy every week from the local Rosticceria.