Roman Rice-Stuffed Tomatoes

Ingredients

• 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil, divided
• 1 sprig fresh rosemary, cut into 3 pieces
• Kosher salt and freshly ground black pepper
• 6 beefsteak tomatoes
• Homemade chicken stock or low-sodium broth or vegetable stock, if needed
• 1 large shallot, minced
• 1 medium garlic clove, minced
• 3/4 cup risotto rice, such as arborio or carnaroli
• 1 tablespoon tomato paste
• 1 to 2 teaspoons fish sauce, such as colatura
• 1/2 ounce fresh basil leaves, roughly chopped

Directions

1. Move an oven rack to the upper middle position and heat the oven to 375 degrees F (190 degrees C). In a large baking dish, add the potatoes, rosemary, and 2 tablespoons (30ml) olive oil. Sprinkle with salt and pepper, then toss everything together. Arrange the potatoes in one flat layer and roast until a knife slides into a potato piece with only slight resistance, about 30 minutes. Take the dish out and let it cool, but leave the oven on.
2. While the potatoes roast, use a sharp knife to slice 1/2 inch from the stem end of each tomato, saving the tops. Gently cut around the inside of a tomato to release the core and pulp, then scoop them into a bowl with a spoon. Do the same with the rest of the tomatoes. Salt the insides of the tomatoes and the reserved tops, then turn the tomatoes cut side down on a wire rack set in a rimmed baking sheet. Set them aside.
3. Run the saved tomato pulp through a food mill into a non-reactive container, leaving the seeds behind. If you prefer, process the pulp in a food processor or blender instead, knowing it will keep some seeds and look a bit paler from the air worked in. Pour the pulp into a liquid measuring cup to check the amount; you want about 2 1/4 cups (530ml). If you are short, add low-sodium chicken broth or vegetable stock until it reaches that volume.
4. In a 3-quart stainless steel saucier, warm 1 tablespoon (15ml) olive oil over medium heat until it shimmers. Add the shallots, season them lightly with salt, and cook, stirring often with a rubber spatula, until they are soft but not browned, about 3 minutes. Stir in the garlic and cook, still stirring often, until it softens too, about 1 minute longer.
5. Add the rice and cook, stirring, until the grains are coated with oil and lightly toasted without browning, 2 to 3 minutes. The grains should look a little like tiny ice cubes, clear at the edges and cloudy in the middle. Stir in the tomato paste and cook until it covers the rice mixture evenly and deepens to a rusty color, about 1 minute longer.
6. Pour in the tomato pulp, raise the heat to medium-high, and keep the rice at a steady simmer. Stir often, cooking until the rice is just starting to soften, about 10 minutes. Take the pan off the heat, stir in the fish sauce, if using, and the basil, then season with salt.
7. Pat the tomato interiors dry with paper towels, then tuck them among the potatoes in the baking dish so they stand upright. Spoon the rice mixture into the tomatoes, place the tops back on, and drizzle everything with the remaining 1 tablespoon (15ml) olive oil.
8. Roast until the tomatoes are very soft and the rice has cooked through, 25 to 30 minutes. Switch the oven to broil, lift the tomato tops off so the rice is exposed, leaving the tops in the baking dish, and broil until the rice and potatoes pick up light char and crisp edges, 5 to 7 minutes. Watch closely, since broilers can vary quite a bit. Take the baking dish out of the oven and let it rest for at least 10 minutes. Serve warm or at room temperature.