Neapolitan tomatoes stuffed with rice - pomodori col riso

1. Boil the rice in lightly salted water, and when it reaches the al dente stage drain it and run it under cold water to keep it from cooking further.

2. While you're cooking the rice, wash and dry the tomatoes, then cut around their caps and scoop out the pulp with a spoon, being careful not to puncture the tomatoes. Do the scooping over a bowl so as to catch all the liquid that drips from the tomatoes as well, and when you are done blend the pulp and juice. Then combine the blended tomato pulp with the remaining ingredients except the wine.

3. Preheat your oven to 375 F (170 C).

4. Stuff the tomatoes with the filling without tamping down too hard, replace the caps, and put them in a lightly oiled oven proof dish. Pour the wine into the dish and bake the tomatoes until done, about 45 minutes. Serve your tomatoes stuffed with rice either hot or cool.