Greek tomato pilaf
Greek tomato pilaf
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Greek tomato pilaf
Υλικά
- 180 g Carolina rice
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato paste
- 3 ripe tomatoes, peeled and finely chopped
- 250 g cherry tomatoes, peeled
- 3 cups hot water or vegetable stock à la Grecque
- 60 ml extra virgin olive oil
- A few fresh basil leaves
- Salt & freshly ground black pepper
For serving
- Fresh mizithra cheese, cream cheese, or another cheese of your choice
- A drizzle of extra virgin olive oil
- Fresh basil leaves
Εκτέλεση
Preparing the tomatoes
Bring a pot of water to the boil. Blanch the tomatoes and cherry tomatoes for a few seconds, then immediately cool them under cold running water and peel them.
Finely chop the ripe tomatoes and keep the cherry tomatoes whole.
Rinse the rice thoroughly under cold running water and leave it to drain.
Preparing the tomato confit
Place the peeled cherry tomatoes in a baking dish. Add a little olive oil, a few slices of garlic, fresh basil leaves, salt and freshly ground black pepper.
Bake in a preheated oven at 120°C for about 45 minutes to 1 hour, until the tomatoes soften, caramelize and concentrate their natural sweetness, creating a confit-like texture.
Preparing the tomato sauce
In a saucepan, heat the olive oil over medium heat. Add the garlic and sauté briefly until it releases its aroma.
Add the tomato paste and cook for 1’-2’, stirring continuously, until it loses its raw acidity and develops a deeper, sweeter flavor.
Add the chopped fresh tomatoes, season with salt and pepper, and add a few basil leaves.
Reduce the heat and simmer the sauce until the tomatoes release their juices, the sauce thickens and the flavors concentrate.
Preparing the tomato rice
Add the rinsed rice to the tomato sauce and stir gently to combine.
Add the hot water or vegetable stock, following the ratio of 1 part rice to 3 parts liquid by volume.
Season with salt and freshly ground black pepper and cook over low heat for approximately 18’-20’, stirring occasionally to prevent the rice from sticking.
When the rice is almost cooked and still slightly juicy, remove the pot from the heat.
Add a drizzle of extra virgin olive oil and allow the tomato rice to rest for a few minutes. The rice should absorb the flavors of the sauce while remaining tender and slightly al dente, not mushy.
Serving
Serve hot in warm plates.
Top with the roasted cherry tomatoes, a little fresh basil, a drizzle of extra virgin olive oil and, if desired, fresh mizithra cheese, cream cheese, or another cheese of your choice.
The secret to a flavorful Greek tomato rice is the slow cooking of the tomato sauce, allowing the tomatoes to release their natural sweetness and develop a rich flavor.
The rice should be removed from the heat while it is still slightly juicy, as it continues to absorb the sauce during resting. This helps achieve a creamy texture while keeping the grains distinct and perfectly cooked.
