Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: serves 8
Ingredients: 1 1/4 teaspoons kosher salt; 2 fresh bay leaves, or 3 dried bay leaves; 3/4 cup Arborio rice; 2 tablespoons extra-virgin olive oil; 8 firm-ripe medium tomatoes; 3/4 cup fresh mozzarella cut into small cubes; 2 ounces ham, cut into small cubes; 1/2 cup plus 2 tablespoons grated Grana Padano or Parmigiano-Reggiano; 10 large fresh basil leaves, chopped; 1/2 teaspoon dried oregano

December 14, 2011

Italians will stuff anything, but when it comes to a nice summer tomato, this is the recipe. It is good just out of the oven, and delicious at room temperature. Wonderful as an appetizer, a vegetable, and also a main course, this dish is popular at Italian family gatherings and festivities, and it looks great on the buffet table.

Recipe notes

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