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9.29.2008

On cue

I don’t make many demands around here, but today, I have to. So listen up. (Please.)

Get a pen and a piece of paper. Then write the following:

4 large tomatoes
1 yellow onion
Arborio rice
Fresh basil
Breadcrumbs
Potatoes

Now, go to the grocery store or market or wherever, and buy everything you wrote down. Go on! And don’t forget to preheat the oven. Tonight, for dinner, you are having Luisa Weiss’s tomatoes filled with rice. (With a couple of potatoes on the side.)


This photograph hardly does them justice, but trust me: you are going to love these tomatoes. I say that as someone who doesn’t, under ordinary circumstances, even like tomatoes filled with rice. Prior to last night, my only experience with them was in the dining hall in college, which I would rather not talk about, and at a couple of banquets in hotel ballrooms, the kind with cottony chicken breasts and canned green beans and lighting that makes your eyes hurt. Tomatoes filled with rice were nothing to write home about - or to even finish. Come to think of it, the same goes for stuffed bell peppers. Lots of people love them, I know, but I’ve never had one that did much for me. When confronted with a stuffed pepper, I often find myself wishing that there were some cheese involved, or, if there is cheese, that there were a lot more of it. I find myself wishing, I guess, that there were something to tie the whole thing together: the rice, its seasonings, and their edible container. And, I don’t know. I kind of wonder why the pepper is there at all. I mean, why a pepper? Why? This, as you can imagine, has a tendency to lead to all sorts of existential questioning, which makes it very hard to get up in the morning, much less look happily upon a display of bell peppers at the market.

I think you see where I am going here. I was not hard-wired to love anything filled with anything. But I do now. And I, or we, have Luisa to thank.

If you have spent any time reading her site, you will know that Luisa has family in Italy, and that she visits them as often as she can, and that she has a way of writing about them and their cooking that makes you sigh contentedly, reach for a Kleenex, pick up the telephone and tell your mother that you love her, and turn on the oven, in that order. That is the highest praise I can give to anyone, and I mean every word of it. She also has incredible taste in food. She has never, ever, led me astray. So when, last year, she described her recipe for tomatoes filled with rice, an Italian classic, I had to print it out. Had to.

Sadly, this is not to say that I made it immediately, which I now greatly regret. I added it to my “to make” pile, but somehow, I forgot about it, and it was slowly buried under a steady influx of other clippings and print-outs. I feel awful about it. But this past weekend, when I was looking for a particular cake recipe, I pulled the pile down from its home atop the bookshelf in the hall and, after choking briefly on the dust, began leafing through it. I didn’t find the cake recipe, but about halfway down, lo and behold, there were Luisa’s tomatoes. As though on cue. Only a year late.

Which is how it came to pass that last night, I scooped the pulpy insides from a few fat tomatoes, briefly stewed said pulp with Arborio rice and herbs, spooned it back into the tomatoes, topped the whole thing with fresh breadcrumbs and an unflinching splash of olive oil, and, an hour and a half later, fell madly in love, and I now recommend that you do the same. In the heat of the oven, the tomatoes relaxed and sweetened, splitting voluptuously at the seams, their flavor concentrating and ripening. Inside them, the rice and tomato juices turned into something almost risotto-like: rich and fragrant, soft but thick, surprisingly creamy. And on top, the oiled breadcrumbs went crispy and toasted, a perfect foil for the spoonable slurry underneath. Luisa had mentioned the possibility of throwing some sliced potatoes into the pan too, so I did. And that - plus some red wine, some bread, and a plate of cheeses and salami - was our dinner. On a cool Sunday night in late September, it is very, very hard, I think, to do better.

P.S. Wednesday is October 1, which puts all of us (in the northern hemisphere) a lot closer to having no good tomatoes. SO HURRY.


Luisa Weiss’s Tomatoes Filled with Rice
Adapted from this recipe

I made my own breadcrumbs for this, but it’s not really necessary. It is nice, though. If you happen to have some leftover baguette lying around, or some crusty white bread or something like that, it will take you about 5 minutes. Just cut off the crust, cut the soft center into cubes, and whirl the cubes in a food processor until they are reduced to fine crumbs. (Only process a couple of handfuls at a time, though, or the motor of the machine could overheat.)

4 large, good-tasting tomatoes
1 small yellow onion, diced
Olive oil
1/3 cup Arborio rice
1/3 cup water
5 fresh basil leaves
Salt
Breadcrumbs
2 medium Yukon gold potatoes, sliced into ¼-inch-thick rounds

Preheat the oven to 350°F.

Cut the tops off the tomatoes. Holding them over a bowl, scoop out their insides – flesh, seeds, and juice – and let it all fall into the bowl. Set the tomatoes in a lightly oiled 9”x13” baking dish. Then fish the flesh out of the bowl, and chop it. Return it to the bowl with the juice and seeds.

In a medium (2-quart) saucepan, warm a glug of olive oil over medium heat. Add the onion, and cook, stirring frequently, until soft and translucent. Add the rice, and continue to cook, stirring, for another minute or two. Add the tomato flesh, juice, and seeds – it may look like a lot, but add it all – as well as the water. Tear the basil leaves into small pieces, and add them too. Add a generous pinch or two of salt. Reduce the heat slightly, cover the pot, and simmer for 10 minutes. Taste, and if needed, add more salt.

Spoon the par-cooked rice mixture into the tomatoes. Top them with a sprinkling of breadcrumbs. Arrange the potato slices around the tomatoes in the pan. Give everything a good drizzle of olive oil. (You might want to flip and rub the potatoes a bit, to make sure that each has a nice coat of oil.) Bake for 1 hour and 15 minutes. The tomatoes should shrivel a bit and release some of their juices, and the potatoes should cook through.

Cool for 15 minutes or so before eating, so that the tomato juices have time to settle.

Yield: 4 servings

89 Comments:

Blogger Melanie said...

The farmer's market is tomorrow, and I have my list made!

6:39 PM, September 29, 2008  
Blogger Michelle said...

Suddenly, I am so hungry. I have a friend in France who makes stuffed tomatoes in a similar way. So good!

7:11 PM, September 29, 2008  
Blogger mari said...

This sounds so good. This is going to be my dinner tomorrow night! Yum.

7:43 PM, September 29, 2008  
Blogger Samarahuel said...

I throw together a very tasty stuffed pepper recipe. It does contain cheese, and lots of it. Also, chopped peppers in the filling, and tomatoes. The peppers are there to keep the whole tasty mess from being a pile of tasty mess in a casserole dish. It's for presentation. And it's a way to get more yummy vegetables into the whole thing, which I love. Does that make it easier for you to get up in the morning?

This looks like a good recipe to try. Any suggestions for making it a more substantial meal with meat?

8:39 PM, September 29, 2008  
Blogger Suzanne said...

This looks and sounds so incredible my mouth is watering. I can't wait to try it at home!!!

8:41 PM, September 29, 2008  
Blogger maggie said...

I love seeing the conversation that goes on between blogs and bloggers...the recipes handed down in families and passed along to friends, even if those friends are across the country...

8:42 PM, September 29, 2008  
Blogger jen said...

Just got a few garden tomatoes from my parents last night. Making this tomorrow, can't wait.

You're site is one that for me, never fails.

thanks.

9:00 PM, September 29, 2008  
Blogger Cate said...

I just so happen to have all those ingredients already! It's just been added to the list of things to make ASAP!

9:12 PM, September 29, 2008  
Blogger deborah said...

i just came back from the shops.
so i've now emailed my man the list.
fingers crossed we will be having this for dinner tonight.

9:37 PM, September 29, 2008  
Anonymous Julie said...

But no cheese? You make them sound so divine as they are, I'll try my best not to wait a year to make some.

10:56 PM, September 29, 2008  
Blogger Victoria said...

Ohhhhhhhh, mmmmmmmmmm, I am happy to have this recipe in my hand. I'm headed upstate for - sigh - a few days off. There hasn't been a frost yet, and the last of the tomatoes will be waiting in the garden. So I will get to make this recipe at least once with my own tomatoes before next year.

11:03 PM, September 29, 2008  
Blogger Alejandra said...

Oh you're so right! Stuffed peppers and tomatoes never seemed to make much sense to me without cheese. It always feels like such a wasted opportunity! The creaminess from the arborio seems to make up for this though. I'm excited to try...

11:07 PM, September 29, 2008  
Blogger Molly said...

Hi, all. Hope you like these tomatoes as much as I do! I forgot to mention this, but they also reheat beautifully for lunch the next day. Hubba hubba.

Samarahuel, your stuffed peppers do sound tempting. What kind of cheese do you use, if you don't mind my asking? Oh, and as for making this a more substantial meal, I would be inclined to serve it with some sausages, either sweet or hot Italian. Or steak?

No cheese, Julie! But I do think they'd be delicious with some Parmesan, both in the filling and on top. Maybe Luisa can weigh in on this?

Off to bed I go.

11:23 PM, September 29, 2008  
Anonymous FoodJunkie said...

Sorry, but you've probably never had Greek gemista (stuffed vegetables!!!). Thisis such a common recipe, and it is always that good...

1:54 AM, September 30, 2008  
Blogger Agnes said...

Hi Molly,

I am a great fan of your blog - I recently started my own, and my first post was stuffed tomatoes :-) You can see them at copenhagenfoodie.blogspot.com

Agnes

3:39 AM, September 30, 2008  
Anonymous Anonymous said...

I've made these several times, they're delicious.

5:57 AM, September 30, 2008  
Anonymous Mel said...

Hey Molly...I've made a similar recipe that I learned from my boyfriends zia while visiting her in Italy. Do add cheese! As long as its the real parmigiano reggiano. Or if you're on a budget grana padano is a good substitute.

6:00 AM, September 30, 2008  
Blogger trupeach said...

i'm saving this for a night in with the mister. this recipe sounds so romantic. seductive even.

6:03 AM, September 30, 2008  
Blogger Sylvie said...

Well, you've convinced me to add them to my 'to try' folder!

6:26 AM, September 30, 2008  
Blogger Bellini Valli said...

No good tomatoes...I don't like the sounds of that...so I better hurry...maybe can some...oh wait their is a really excellent greenhouse here that will keep me supplied for the winter...whew:D

6:50 AM, September 30, 2008  
Blogger Susan Macaluso said...

They sound delightful,aand I'm keeping that one for sure. You must try a roasted pobalano pepper stuffed with slow cooked pork and cheese. Your whole food-stuffed-into-vegetables attitude will continue on it's journey past those tomatoes and into an entirely new paradigm.

6:51 AM, September 30, 2008  
Blogger lucy. said...

i can't wait to make this. simple and all about the great produce.
running to market..
thank you.

7:34 AM, September 30, 2008  
Anonymous Erin said...

Mmm. I can almost smell the roasted tomatoes in the air. This is going to be distracting today.

8:08 AM, September 30, 2008  
Blogger teryll said...

It's only been during the last five years that the curse my mother put upon me with regard to despising tomatoes was released. This recipe sounds so simple, yummy and hearty. I like the recommendation to serve with potatoes and steak or sausages. Even a roast piece of chicken or grilled fish would be a nice touch.

8:10 AM, September 30, 2008  
Blogger ames said...

Yes Ma'am! In fact I have everything already except the basil...brilliant!

8:25 AM, September 30, 2008  
Blogger Alice Q. Foodie said...

Oh I am so with you on the stuffed peppers. I have never liked them - these sound good though! We're already getting low on tomatoes down here! p.s. - I made some more of your pickles for a party this weekend and they were a big hit!

9:52 AM, September 30, 2008  
Anonymous Luisa said...

Ha! This post is so adorable - I am printing it out and saving it for life. :) Also, I am kicking myself squarely in the pants for having bought six pounds of sauce tomatoes yesterday and not a single stuffing tomato! Tomorrow, tomorrow. As for the cheese question, I don't see why you couldn't add a little grated Parmigiano to the rice before cooking. I've never done it that way, but I'm sure it's delicious. Remember that Parmigiano is quite salty so adjust your seasoning accordingly.

9:55 AM, September 30, 2008  
Anonymous Anonymous said...

Got the list made and heading to the local farm stand now! I have a great recipe for stuffed peppers - the secret is that they are not par boiled before stuffing and only baked for 20-25 mins. The peppers retain their fresh green color and taste. The reason I hated stuffed peppers before was always the mushy grey-green stuff that was once a fresh green pepper. Love your blog Molly.

10:57 AM, September 30, 2008  
Blogger Angie said...

Hi,there.
I'm making this tonight. Fortunately I live in a part of the world where plump, nice tomatoes are always on the market down the street, so I will be able to make this over an over again in the coming months.
Thak you for the greatest recipe.

11:00 AM, September 30, 2008  
Blogger Linds said...

yummm!! i feel like this is such a classic orangette post- simple ingredients, transformed into something MUCH greater than the sum of its parts. my mom used to make something similar to this, but with lots (and lots) of garlic minced up in there with the breadcrumbs. wonderful!

11:09 AM, September 30, 2008  
Blogger jora said...

I am definitely making these. I made a Giada recipe very, very similar to this and it was excellent as well. Had forgotten about it, however, so thank you, Molly!

11:37 AM, September 30, 2008  
Anonymous EB said...

Oh! I made those when she posted about them!!! They really are very good. Better than my Italian grandmother's. Seriously.

4:02 PM, September 30, 2008  
Blogger amisha said...

having often had the same existential doubts following a stuffed pepper, i am so excited to make this. florida stays in tomatoes a bit longer than we do in nyc so i am looking forward to trying it at home soon :) xo

5:07 PM, September 30, 2008  
Blogger Lizzytish said...

Thank you, thank you! I just brought in a big bowl of tomatoes from my garden that are super-ripe, and I have everything else for this recipe. Can't wait to try it!

5:30 PM, September 30, 2008  
Blogger Ashley said...

You made my dinner decision so easy. These were delicious! My meal was paired with goat cheese appetizer, a glass of shiraz and too many dark chocolate covered almonds.

6:40 PM, September 30, 2008  
Blogger deborah said...

hi molly,

well i've just popped the filled tomatoes into the oven and waiting eagerly for dinner in an hour 15!

i upped the recipe to serve 6 and think i may have added a bit more rice than required. is it bad that i cooked off the last two spoonfuls of filling and had a taste test? ha!

thank you for the recipe... this fills out vegetarian dinner for the week!

1:42 AM, October 01, 2008  
Blogger Mary-Jane said...

Mmm, this sounds absolutely gorgeous.
Mouth already watering (and it’s not even lunctime) I eagerly await dinner
As for stuffed foods…
Hugh Fearnley-Whittingstall wrote the following in the Guardian a couple of weeks ago:
http://www.guardian.co.uk/lifeandstyle/2008/sep/20/food.recipes

Stuffed poblanos with borlotti beans and goat's cheese

These are great as they are, or you can bake them in a simple tomato sauce scattered with a little more cheese. For the beans, either used tinned ones, which you've rinsed, or soak dried ones overnight before draining, rinsing and cooking in three times the volume of water (to which you can add a bay leaf and a couple of unpeeled bashed cloves of garlic, if you like). Simmer for an hour until tender, though it may take longer, depending on the age of the beans. Serves six as a starter, or two to three as a main course.

6 large, fresh poblano or Hungarian hot wax chillies
½ tbsp olive oil
3 shallots, finely chopped
2 cloves garlic, finely chopped
200g borlotti beans, cooked
2 tomatoes, about 100g each, peeled, deseeded and chopped
2 tbsp parsley, finely chopped
2 tbsp coriander, finely chopped
½ tsp ground cumin
1 good pinch smoked paprika
Fine sea salt and freshly ground black pepper
170g soft goat's cheese, crumbled

Preheat the grill as hot as you can get it. Put the chillies on a baking tray and grill, turning from time to time, until the skin begins to char. Put in a plastic bag and seal, or cover with a clean tea towel. Leave for five minutes, then peel, and cut off and reserve the tops. Remove the seeds and membrane, taking care not to break the flesh.

Preheat the oven to 180C/350F/ gas mark 4. Warm the oil in a frying pan over a low heat, then gently sauté the shallots and garlic until soft - about 10 minutes. Remove from the heat and set aside to cool.
P
ut the beans in a bowl and mash some of them slightly with a fork. Mix together the beans, shallots, garlic, tomatoes, parsley, coriander, cumin and paprika, then season. Gently fold in the cheese without breaking up the mixture too much. Spoon into the chillies, being careful not to overfill, then replace the caps. Put the stuffed chillies in a lightly oiled baking dish, and bake for 20 minutes, until the filling is cooked. Serve with a crisp, green salad and perhaps some rice.

4:08 AM, October 01, 2008  
Anonymous Andrea said...

Molly, I'm glad to see that I was not the only one who followed your instructions to make this immediately. I found the most fantastic, perfect tomatoes and I had such a good time scooping out the insides, which I'd never done before. My husband and I totally ripped off your dinner down to the last detail, as we had salami, cheese, baguette, red wine, the potatoes and these tomatoes! It was a perfect late-night Tuesday dinner, and now I am looking forward to lunch, as I think this might be even better today! I was totally prepared that my expectations for this would be too high and I'd be disappointed, but happily that was not the case. Thanks, as always, for sharing and have a wonderful day!

Andrea

5:17 AM, October 01, 2008  
Anonymous Marie said...

I didn't have arborio rice, but I did have cauliflower. So last night I made your caramelized cauliflower recipe and it was fantastic!
I posted it with a shout-out to you on my blog this morning - see morecheese.typepad.com

I just discovered your website and am a huge fan! Thanks for all the yumminess and inspiration. :)

5:29 AM, October 01, 2008  
Blogger DeeDee said...

hi molly,

(this is only the third time I commented on a blog, i think) I had to tell you I made the tomatoes last night, and they were the perfect dinner for the rainy day we had here in Windsor, Ontario, Canada. Thanks for the push to get to the store!

5:58 AM, October 01, 2008  
Anonymous heidi said...

you are very convincing, do you know that? thanks for coming to the rescue as i sat here pondering dinner options. they were delicious!

10:27 AM, October 01, 2008  
Blogger Candy said...

Just picked up the last of the good ones at the farmer's market today! Thanks for sharing this great recipe.

3:02 PM, October 01, 2008  
Anonymous Andrea said...

And THAT"S what I am going to do with the last of the seasons's tomatos, waiting on the counter. Thank you (and Luisa too).
Andrea

4:39 PM, October 01, 2008  
Anonymous Nurit said...

That is so funny. I had the same experience with stuffed veggies as a child, but now i LOVE it. I wrote about it a while ago - Stuffed peppers – a picky eater's nightmare? (http://wflavors.blogspot.com/2008/07/stuffed-peppers-picky-eaters-nightmare.html).
And, don't worry, there are still a few good tomaotes around - drive to south 47 farm in Woodineville (it's not that far), heirloom tomaotes for $3.99/pound! (see how beautiful it is there, and very close to Seattle - http://wflavors.blogspot.com/search/label/Farms)

7:47 PM, October 01, 2008  
Blogger Lynn said...

my godchild is vegetarian and this would definitely work for dinner this weekend!

7:53 PM, October 01, 2008  
Blogger alexandra's kitchen said...

love the short list. great idea. i'm tempted to run out the door right now.

9:12 PM, October 01, 2008  
Blogger Astrid said...

I have never had filled tomatoes. It sounds good. And I agree with you; I love things that involve cheese.

Off the topic; I'm tagging you. Have a look here if you want to play along :-)

5:14 AM, October 02, 2008  
Blogger priya said...

just made them and had them. not bad for something so simple. would add a clove of garlic next time though. but right now i have this deep satisfied feeling. life is good...

8:20 AM, October 02, 2008  
Blogger Nicole said...

Oh, yes, they are on my list now. I'm going to miss the fresh tomatoes here in Indiana. They are just perfect. The basil, too...

9:27 AM, October 02, 2008  
Anonymous Hillary said...

Thank you for the recipe! I have leftover arborio rice from this risotto I made and this sounds perfect!

2:24 PM, October 02, 2008  
Blogger Erica said...

Hi! I'm pretty new to your blog but just wanted to say hello! I love your header and the whole concept of your blog. Best wishes!

4:28 PM, October 02, 2008  
Anonymous Anna said...

Hi Molly! A funny thing happened yesterday... I saw this post, realized I had all the ingredients, including home grown tomatoes (!!!), and made a mental note that I would surprise my husband with this recipe for dinner. Later in the day, he email me your blog posting and said "I think we have everything to make this for dinner. Yum!" Great minds think alike, I suppose. We did make it, and it was fantastic. But we ate all of it, so I guess ours was only 2 servings. :)

5:45 PM, October 02, 2008  
Blogger Victoria said...

I made these tonight for dinner with my own tomatoes, my own basil, and my own onion. This is a TERRIFIC dish. Just fabulous. Thank you so much.

8:11 PM, October 02, 2008  
Blogger Samarahuel said...

Molly, you can use any cheese in the stuffed peppers, I suppose. I usually use cheddar as it's easy to come by. I've also used monterey jack, mozzarella, and I think a bag of Italian 4-cheese once. I grate 8-12 ounces (or more) and melt it in with the filling of browned ground beef, sauteed onion, garlic, green pepper (I chop up the tops of the peppers and then sometimes add another chopped pepper), a can of diced tomatoes, and cooked brown rice.

Thanks for the meat suggestions. That will certainly bump the tomato recipe up on the "to make" list!

12:19 AM, October 03, 2008  
Blogger Botacook said...

This -simple- recipe looks absolutely gorgeous.

2:51 AM, October 03, 2008  
Blogger Zoomie said...

I followed your orders and My Beloved and I feasted on these - killer! Thanks for bringing my attention to these and to Luisa's site, too!

7:52 AM, October 03, 2008  
Anonymous Anonymous said...

my friend and i made these last night for the debate-i renamed the Obamatos and they were AMAZING, thanks molly!

1:29 PM, October 03, 2008  
Blogger hello. said...

got it. Im on it. :)

1:33 PM, October 03, 2008  
Anonymous Mpls Lisa said...

I made this with some of my end of season heirloom tomatoes and my vegaterian wanna be son thought they were great! I love them as well but I did add some garlic, since we are garlic freaks in our home and next time I will saute the rice and onion with the tomatoes a bit long, I got some cruchy rice at the top of the tomatoes. I roast sweet potatoes instead of the other tomatoes and they were so good together! Thanks for opening my eyes to more tomatoe recipes!

7:36 AM, October 04, 2008  
Blogger Lynn said...

I made this for dinner tonight and it was a hit..THANKS! I did add some mushrooms to it only because I was craving them. Have emailed the recipe to my girlfriends so they can try it this week!

6:28 PM, October 04, 2008  
Blogger shari said...

i love when i visit here and see that i have all of the ingredients needed to make this for dinner! we went to our last farmer's market yesterday and bought a big box of tomatoes for 15 dollars as well as a bag of mixed potatoes. hello supper! thank you friend. xoxo

7:14 AM, October 05, 2008  
Anonymous Metroknow said...

This is definitely tonight's dinner. We are slightly overrun with tomatoes - mostly heirlooms - which in my opinion is not a bad problem to have.

Thank you for the recipe!

8:22 AM, October 05, 2008  
Blogger abby said...

I'm going to try making this tonight! If you liked this recipe, Luisa also has a fantastic tomato paella recipe. The flavors are a little different, but the basic ingredients remain (tomatoes, rice). It's crazy delicious and I find that it even works with the crappy winter tomatoes we have here in NYC. Somehow roasting or baking them brings out the real tomato taste hidden within.

9:24 AM, October 05, 2008  
Blogger C xx said...

I just made this for dinner...absolutely delicious. I've been on a cooking hiatus ever since I moved out of home, and this was a great dish to get back into the swing of things with. I could only manage one...I have enough for tomorrow, and for my roommate to horn in on, too!

6:53 PM, October 05, 2008  
Blogger Shilpa said...

Hello! Leaving a note again...

Not to sound snarky, but you don't have a day job, right? I love your blog, but I can never get enough and your once-every-two-week posting is never enough for a fix. Writers like smittenkitchen find time to write almost every other day.

Please write more!! I would much rather read your blog and your writing. (unless this is just a teaser to get us to buy your book ;)

Thanks,
S.

6:06 AM, October 06, 2008  
Blogger Brandi said...

I made these over the weekend. They were absolutely incredible. Molly, I love this site so much. Between working nearly full time and going to school full time, making (and eating)the recipes on your site completely helps me to relax.

6:18 AM, October 06, 2008  
Anonymous Anonymous said...

Thanks for this recipe I made it yesterday - added diced mushrooms and diced chicken and it was a big hit!

Michelle

7:38 AM, October 06, 2008  
Anonymous DLA in OKC said...

These were sublime for dinner last night with an Italian-provolone meatloaf that echoed the tomato-basil theme... Thanks!

9:36 AM, October 06, 2008  
Blogger Molly said...

So glad you're liking the tomatoes, everyone! Your comments make me so happy. And Mary-Jane, thank you for sharing that poblano and borlotti bean recipe. I love Hugh Fearnley-Whittingstall's books, and this recipe sounds fantastic.

And Shilpa, yes, I do have a day job. I'm a freelance writer. I work from home, but many days, I work far more than the usual 9 to 5. I post here once a week because that's the amount that feels good to me - an amount that keeps it feeling fun and fresh, but not overwhelming. Some people post more, but I can't. I appreciate your enthusiasm for my blog, but yes, your comment does sound unpleasantly snarky.

10:06 AM, October 06, 2008  
Blogger Judy said...

Oh those should wonderful. I must buy tomatoes at the Market Saturday. And you are right, they are almost gone for the year. So sad!!

1:27 PM, October 06, 2008  
Blogger Liz said...

Chill out, Shilpa! If Molly can only get around to one post every week or so I say let's let her do her thing. I'd rather have her high quality once-a-week or so posts then more frequent posts that end up burning her out and ditching the blog completely. And wouldn't we miss her? I know I would.

Molly, I made the tomatoes last night and they were fantastic. Many thanks - I can't wait to get home from work and scarf down the rest.

BTW, I'm a long time stalker...it's nice to post.

3:14 PM, October 06, 2008  
Anonymous Anonymous said...

I picked up all these ingredients at the Portland Farmer's Market. I have to say the tomatoes were a bit disappointing last night. Maybe I did something wrong, but lots of the rice turned crunchy. The Yukon Golds were killer, though. But! The tomatoes re-heated for lunch with lots of parm were fantastic!

3:33 PM, October 06, 2008  
Blogger "janie" said...

I really enjoyed this recipe- I made it exactly as described, but I think next time I'll put white wine in the tomato guts/rice mixture instead of water...

6:57 PM, October 06, 2008  
Anonymous Maija said...

Just wanted to add my 2 cents from making these last weekend. I added a clove or two of garlic to the sauteed onions. I also made sure the rice kept at a good simmer to avoid crunchiness. Once stuffed, I put a couple of good sized dabs of goat cheese on top of the rice (yum), used panko crumbs instead of regular bread crumbs and then a good grating of parmesan over everything.

My word, the potatoes were my favorite part! I always love a good roasted potato, but I think the juice of the tomatoes may have added extra oomph.

3:42 PM, October 08, 2008  
Blogger Mélanie said...

I must have done something wrong, because they did not turn out like I expected. Maybe I did not put enough olive oil. or breadcrumbs. or both! But the rice on the top was very crunchy (like if it was raw, so not very nice to eat...), and the tomatoes were a little too cooked, almost burnt on the part that touched the baking sheet.
But the 2 guys in my family loved it anyway!

12:11 AM, October 09, 2008  
Anonymous Sarah B. said...

We made these last night alongside some parmesan crusted orange roughy. The tomatoes were amazing, oozing all over the crisp fish the way they did. Thanks.

4:53 AM, October 11, 2008  
Blogger Ruby said...

Made this tonight with my friend and it turned out better than I expected!!
Love how tomato-y it taste and how simple it is to make (the ingredients too!)
Thanks so much for sharing!

11:45 PM, October 12, 2008  
Blogger Stacy said...

Not only does it look good, it sounds fantastic.

p.s. I am starting a gift exchange for this holiday season and thought you might enjoy participating. You can get all the details at my blog, here

2:19 PM, October 13, 2008  
Anonymous x-ine said...

Let me start by saying that I love reading your blog. You inspire me to cook more, and that's no joke.

Anyway, I felt the need to tell you that I tried this recipe on the weekend and it was divine. One tiny modification I made: I added a clove of garlic and it did the trick. Next time, I am going to sprinkle some freshly grated parmesan with the breadcrumbs... yum!

Thanks for this and the many other delicious and mouth-watering recipes you provide!

2:53 PM, October 13, 2008  
Blogger Caroline said...

The tomatoes are baking right now. They smell sooo good. I can't wait!

8:38 PM, October 13, 2008  
Anonymous Anonymous said...

We made this for dinner tonight and wow! it was delicious! The potatoes with rice seemed a little funny but they were so good with a little caramelization and tomato flavor.

PS: loved your berry jam recipe in the summer. First time I've made jam that jelled. Thanks for the great recipes and tips.

8:46 PM, October 13, 2008  
Anonymous Elizabeth in Livermore said...

Molly, THANK YOU so much for the stuffed tomato recipe! I made it last night, and I'm quite put out that it's almost the end of the tomato season. You can see my results here:
http://www.flickr.com/photos/elissaseyon/2941817874/

7:56 AM, October 14, 2008  
Blogger Meg said...

Thank you Molly, these were so heavenly! Way better than any other stuffed tomatoes I've had. The long roasting time makes them so sweet and flavourful. I used large heirloom tomatoes from the farmers market, added white wine instead of water, and some grated sheep cheese on top. Served it with a mizuna and pear salad. Perfect, fresh and comforting, mmm.

9:32 PM, October 20, 2008  
Blogger Joh said...

Hi Molly!
I'm a first time commenter, but definitely a fan and habitual reader. I just wanted to let you know that I came across this post and linked to it in the Lunchtime Links section of my blog - please swing by and check it out if you've got a chance!
Thank you!!

10:17 AM, November 11, 2008  
Blogger Beelikethebug said...

How is something this simple so amazing?!?!? I did add some fresh grated parmesan to the rice mixture and a little on top (there was no way I could go without it). Thanks so much for the recipe--I love your blog!

6:05 PM, November 30, 2008  
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12:48 AM, March 04, 2009  
Blogger House of Milk said...

i tried this recipe last week and it was amazing. i had run out of rice (!) so i substituted quinoa. it was still incredible, i'll definitely be making these again. thanks for sharing!! =)

2:41 PM, March 04, 2009  
Blogger Laura said...

Made these last week for the first time and I wish I hadn't waited so long. FANTASTIC. Even my dad, who hates onions, and my brother, who hates vegetables in general, loved these.

4:11 PM, July 03, 2009  
Blogger srh said...

Made these the other day. I didn't have potatoes so I halved slim eggplant, rolled in olive oil with a little salt and used that instead. Man oh man they were good!!

5:21 PM, September 22, 2011  

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