Broiling, not baking, gives the finished dish its crispy and golden-brown top, the perfect finishing touch for all the mouthwatering tomatoes underneath. "Take the time and chop your 10 tomatoes. Broil until the top bubbles and turns golden brown, about 3 minutes. We have just the solution — and we're confident even the self-proclaimed tomato haters at the table won't complain a bit. medium Roma tomatoes, diced into 1/2-inch pieces. "If there's anything that's going to get kids to eat their dinner, this is dish," Priya says in her class on the Food Network Kitchen app. It should not be considered a substitute for a professional nutritionist’s advice. Also, you can do something fun: Listen to a podcast. They add fresh flavor to the rich rice, Priya says, and a level of brightness that Indian food absolutely needs. You can even make it ahead, freeze, thaw, then toss in the oven. Adapted from “Indian-ish: Recipes and Antics From a Modern American Family” by Priya Krishna With Ritu Krishna (Houghton Mifflin Harcourt, 2019), About 1 hour 10 minutes, plus 10 minutes cooling time, Priya Krishna, Fany Gerson, David Lebovitz, 15 minutes, plus several hours’ chilling and freezing, Priya Krishna, Priya Krishna, Ritu Krishna. Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed. Capture a taste of summer with this step-by-step tomato canning how-to. Stretch tomato season indefinitely with these easy tips. 1 . 10 . Tomato Rice with Crispy Cheddar Ingredients. Cookbook author and food writer Priya Krishna calls her Tomato Rice with Crispy Cheddar "the ultimate comfort food," and we have to agree. Cookbook author and food writer Priya Krishna calls her Tomato Rice with Crispy Cheddar "the ultimate comfort food," and we have to agree. 2 tablespoons olive oil. Scatter the cheese over, cover and bake in oven for about 30 minutes till rice … 2 tablespoons olive oil; 1 small yellow onion, finely chopped (about 1 cup) 1 small Indian green chile or Serrano chile, finely chopped; 10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces If you like store-bought sun-dried tomatoes, you’ll love them dried from the oven. (See? 10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces, or 1 (28-ounce) can whole or diced tomatoes, strained; 1 teaspoon kosher salt; 3 cups cooked basmati rice (from about 1 cup dry … Stir in the rice and when fully coated with oil add the stock and tomatoes. Romulo Yanes for The New York Times. Add the salt and remove from heat. Garden overflowing with tomatoes? adds a little something something, making it a worthy dinner party dish. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. 1 small Indian green chile or serrano chile, finely chopped. Own a Fire TV, Fire tablet or Echo Show? Although they take some time to cook or bake, it’s pretty straightforward —cook those babies low and slow. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. olive oil. This 6-Ingredient Rice Dish Is Our New Favorite Way to Eat Tomatoes, Get a Complimentary 1-Year Subscription to the Food Network Kitchen App, Tomato Questions from Our Readers: Storing and Handling Fresh Tomatoes, 5 Ways We're Using Up the Last of Summer's Tomatoes, Katie's Healthy Bites: An Unusual (& Yummy!) They decided to make, Priya recalls, a "hybridized version," and because her mom had two kids to feed, they threw in some cheese. Priya Krishna's easy recipe puts that garden haul to delicious use. Season. 2 tablespoons . © 2020 Discovery or its subsidiaries and affiliates. small Indian green chile or serrano chile, finely chopped. https://www.nytimes.com/2019/04/26/dining/priya-krishna-recipes.html The 12 Best Cookbooks Of Spring 2019. Tips for choosing and using the right tomato varieties, plus how to make fresh tomato sauce. 10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces 1 teaspoon kosher salt 3 cups cooked basmati rice (from about 1 cup dry rice) 1 cup shredded sharp white Cheddar cheese … And salsa is just the beginning. Subscribe now for full access. Adjust an oven rack to the highest position and heat the oven to 500 degrees. 10 medium Roma tomatoes, diced into 1/2-inch pieces My husband has a green thumb - he grows our fruits and veggies and I cook with them. We asked our readers on Facebook and Twitter for their questions about tomatoes, and here are the answers to some of their questions. Priya likes a nice thick layer, which we fully support. small yellow onion, finely chopped. Can you use diced, canned tomatoes? it’s a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe. Food Stylist: Vivian Lui. Just how bad is it to refrigerate your tomatoes? All rights reserved. kosher salt. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes. Serve immediately. Even though we have limited space we manage to grow a pretty impressive garden. But we're in the height of tomato season, and there's no time like the present to make the most of that acidity and tang that only fresh tomatoes can provide. Watch some Netflix," she says. Once you've chopped all your tomatoes, spoon them along with the rice into a baking dish, then top with as much Cheddar as you want.