Giada De Laurentiis' Stuffed Tomatoes | Giada At Home

Giada cooks one of her mom's favorite dishes: tomatoes stuffed with seasoned puree and rice, then baked with golden potatoes! Subscribe to #discoveryplus​ to stream more #GiadaAtHome​: http://discoverypl.us/2NeKVgd​. Get the recipe ▶ https://foodtv.com/3hAPDCg Subscribe to Food Network ▶ http://foodtv.com/YouTube Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Veronica's Stuffed Tomatoes RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 1 hr 45 min Active: 30 min Yield: 4 servings Ingredients 4 large tomatoes (about 3 1/4 pounds total) 2 teaspoons kosher salt 1/4 cup packed fresh basil leaves 1/4 cup vegetable broth or chicken broth 1/2 teaspoon dried oregano 2 cloves garlic, smashed and peeled 1/4 cup plus 2 tablespoons olive oil 1/2 cup tomato puree, such as Mutti Passata, or more as needed 3/4 cup arborio rice 2 large Yukon gold potatoes, diced Grated Parmesan, optional Directions Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice. Preheat the oven to 375 degrees F. Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes. Serve with a grating of Parmesan, if desired. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #StuffedTomatoes Giada De Laurentiis' Stuffed Tomatoes | Giada At Home | Food Network https://www.youtube.com/watch?v=I9ZWpJqCsa8