Summer starts on June 21st! But before I start jumping through the sprinkler I’ve decided to line-up a few go-to recipes. Simple dishes that can stand alone or sit nicely beside something from the grill. I’m looking for food I can make a day ahead in the cool of the evening and turn to again and again. Juicy stuffed tomatoes in the Roman style are first on the list.
Stuffed vegetables appear on just about every antipasti table in Italy, but Pomodori con
When it’s hot outside there’s nothing better than eating cold food.
These stuffed tomatoes are so simple I make them at home well before I plan to serve them. But in Rome, you’re just as likely to see great trays of them in the windows of a bakery or a rosticceria where they’re baked in the bread oven until the rice gets tender and the tomatoes just begin to slump. People pick them up on their way home from work or on their way to a cool countryside picnic.
It’s potatoes that make this dish different from most of the stuffed tomatoes you’ve eaten in your life. Typically Roman-style stuffed tomatoes are surrounded by chunks of golden potatoes – crisp on the top and sticky from tomato juice on the bottom. That’s Roman-style. GREG