Tomato Confit Risotto
  • 5-6 tomatoes
  • ¾ cup of arborio or carnaroli rice
  • 2 teaspoons of salt, plus more for seasoning tomatoes
  • 2 tablespoons basil, chopped
  • 1 tablespoons parsley, chopped
  • 1.5 tablespoons olive oil, plus more for drizzling
  • Pinch of sugar
  • 1 garlic clove, minced
  1. Rinse tomatoes and dry.
  2. Use a paring knife to cut around the stem of the tomato and remove the top (save for later). Scrape out the inside of the tomato with a melon baller and reserve all the seeds and pulp you collect in a small bowl.
  3. Arrange your hollow tomatoes in a gratin dish and season with salt and pepper.
  4. Season tomato pulp mixture with salt, pepper, and a pinch of sugar, then add the minced garlic clove and herbs, and a drizzle of olive oil.
  5. Taste for seasoning, then mix in the rice. Spoon the rice mixture into the hollow tomatoes, then cover each tomato with a top.
  6. Drizzle once more with olive oil, then cover with foil and bake at 350°F until the tomatoes are extremely soft and sweet and the rice is cooked perfectly, about an hour.
Recipe by The Taste Edit at