Arborio Stuffed Tomatoes

When Summer Asks to Stay

There is a particular generosity to a tomato at its peak — that moment when the skin gives just slightly under your thumb and the whole fruit feels almost too willing to be opened. Stuffed tomatoes have always lived in that space between the garden and the table, unhurried and abundant. Arborio rice, with its slow patience and tender bite, fills each one beautifully — soaking up everything it's given, asking for nothing more than time and a warm oven.

Ingredients

• 1/2 cups Alessi Arborio Rice
• 4 vine ripened tomatoes
• 3 tablespoons fresh oregano, chopped
• 4 basil leaves, finely chopped
• 1 teaspoon Alessi Garlic Puree
• 1/4 cups Alessi Extra Virgin Olive Oil
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. Preheat oven to 325.
2. Cook Arborio rice according to package directions. Let cool and place in medium mixing bowl.
3. Cut tops off tomatoes.
4. Using a small spoon, hollow out and keep pulp.
5. Finely chop pulp and mix in with rice.
6. Add oregano, basil and garlic to rice and mix well.
7. Stir in olive oil and season with salt and pepper.
8. Using a spoon, fill hollowed tomatoes with rice mixture.
9. Place on a baking sheet lined with foil and bake for 15-20 minutes.
10. Let cool and serve.