Description
Delight in these Roman Rice-Stuffed Tomatoes, a classic Italian-inspired dish featuring ripe tomatoes filled with a flavorful mixture of cooked rice, aromatic onions, garlic, and herbs, baked to tender perfection and garnished with fresh parsley. This simple yet satisfying recipe makes a perfect light meal or side dish.
Ingredients
Scale
Produce
- 4 large ripe tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley for garnish
Pantry
- 1 cup cooked rice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed tomatoes.
- Prepare Tomatoes: Slice the tops off the tomatoes and carefully scoop out the insides, reserving the pulp to mix with the rice filling.
- Make Filling: In a mixing bowl, combine the cooked rice, diced onion, minced garlic, dried oregano, salt, pepper, and the reserved tomato pulp to create a flavorful stuffing mixture.
- Fill Tomatoes: Drizzle olive oil inside each hollowed tomato, then fill them generously with the rice mixture, ensuring they are well packed.
- Bake: Arrange the stuffed tomatoes in a baking dish and bake in the preheated oven for 25 to 30 minutes until the tomatoes are tender and the filling is heated through.
- Garnish and Serve: Remove the tomatoes from oven, garnish with fresh parsley, and serve warm for a delicious meal or side dish.
Notes
- Use firm but ripe tomatoes to hold the filling well during baking.
- Cook the rice in advance and cool it before mixing to prevent mushy filling.
- Feel free to add grated cheese or chopped vegetables to the rice mixture for extra flavor.
- Leftover stuffed tomatoes can be refrigerated for up to 2 days and reheated gently in the oven.
- Adjust seasonings to taste, especially if using salted cheese or other strong-flavored ingredients.
