Italian · Dinner
Baked Stuffed Tomatoes with Rice
Two ripe tomatoes are hollowed and filled with arborio rice, sautéed onion, garlic and parsley, then baked over their scooped pulp until the rice turns tender and the tomato skins collapse and caramelize. Served warm with a drizzle of olive oil and fresh basil.
$3
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
387Calories
7.1gProtein
14.5gFat
61.8gCarbs
11.9gSugar
8.2gFiber
665mgSodium
0mgChol
2.1gSat Fat
1450mgPotassium
85mgCalcium
3.1mgIron
0mcgVitamin B12
45mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice tops off tomatoes and set aside. Scoop pulp into a bowl, leaving 1/4-inch-thick shells. Chop pulp finely and set aside.
2
Sauté
Heat 1 tbsp olive oil in a small skillet over medium heat. Cook onion and garlic for 3 minutes until soft and translucent.
3
Build
Stir rice, chopped tomato pulp, parsley, half the basil, salt and pepper into the skillet until grains are evenly coated and glossy. Remove from heat.
4
Stuff
Spoon rice mixture into tomato shells, filling just below the rim. Replace tomato tops loosely.
5
Bake
Arrange stuffed tomatoes and potato wedges in a small baking dish. Drizzle with remaining 1 tbsp olive oil and water. Bake at 400F (200C) for 45 minutes until rice is tender and tomato skins have wrinkled.
6
Rest
Let tomatoes stand in the baking dish for 10 minutes until filling firms up enough to hold its shape.
7
Plate
Transfer tomatoes and potato wedges to a plate. Scatter with remaining basil and finish with a drizzle of olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g tomatoes (4 medium)
- 96g96g arborio rice, uncooked
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 4 tbsp4 tbsp basil, divided
- 60ml4 tbsp olive oil, divided, plus extra for drizzling
- 200g200g potato
- 1/2 tsp1/2 tsp salt
- pinch black pepper
- 30ml2 tbsp water
