• 12 large tomatoes (about 200 g each)
    • 250 g Vialone Nano rice
    • 100 g scamorza (or provola) cheese
    • 40 g pecorino
    • 40 g Grana Padano PDO
    • 1 garlic clove
    • Parsley to taste
    • Basil to taste
    • Table salt to taste
    • Black pepper to taste


Cut off the tops of the tomatoes and save them for later. Scoop out the pulp with a spoon, put it into a food processor and blend it. Arrange the tomatoes on a grill pan, salt them and then turn them upside down so that the juice drains out. Heat the olive oil and the garlic in a saucepan, then remove the garlic and pour in the tomato pulp. Cook for 20 minutes over medium heat to reduce the liquid. Meanwhile, cook the rice in boiling water until al dente. When the pulp is almost cooked, season it with salt and pepper. Add the well-washed, dried and finely chopped parsley and basil. Add the drained rice and season it with the grated Grana Padano and pecorino cheeses. Mix and set the filling aside. Dice the scamorza cheese and stuff the tomatoes, starting with a couple of tablespoons of rice. Add 2 or 3 cubes of scamorza cheese and fill the tomatoes up to a little over the brim. The tomatoes are ready to cook. Place the tops on another baking tray and cook them alongside the stuffed tomatoes in a preheated oven (no fan) at 180° for about 50 minutes. Once they are cooked, the stuffed tomatoes will be nicely browned on the surface; take them out of the oven and serve them piping hot, garnished with their tops and basil leaves.