VEGETARIAN

Stuffed Tomatoes with Rice

Appetizers | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

There is a variation where sliced potatoes or seafood are added to the dish with the tomatoes and baked together.

Ingredients

Tomatoes - 12 pieces
Rice - 12 tablespoons
Olive Oil - 3 tablespoons
Garlic - 3 cloves
Fresh Mint - 1 bunch
Salt - to taste
Passata Tomato Sauce - 3 tablespoons
Grated Pecorino Pepato Cheese - 2.5 oz
Thyme - 1 bunch
Fresh Rose Hips - 1 bunch
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the rice. Wash the tomatoes, cut off the top horizontally from the stem side. Remove the pulp and let the juice drain from the tomatoes by turning them upside down on a paper towel.

Step 2

Crush the garlic together with the mint. In a bowl, combine the rice, add 50 grams of grated Parmesan, the garlic, half a glass of diluted tomato paste, 2–3 tablespoons of oil, a pinch of salt, and pepper. Mix well.

Step 3

In a not very deep baking dish, pour in half a finger's width of oil and the same amount of tomato paste, place the tomatoes, drizzle them inside with oil, and sprinkle with salt. Fill with rice up to 2/3 full. You can cover them with the cut-off tops. Sprinkle the tomatoes with salt again and place in a preheated oven (190–392°F) for 40–50 minutes. Sprinkle with Parmesan.