Rice-stuffed tomatoes, a delicious main course that is tasty and easy to make. To make them even better, I’ve added some tuna. The tomatoes with rice are perfect whether eaten hot, just baked, at room temperature, or cold. Oven-baked stuffed tomatoes are very easy to make and are also great to take to work for lunch. I cooked the rice for the stuffed tomatoes with rice and tuna for half the time indicated on the package so that it remains al dente. If you prefer it softer, you can cook the rice longer. Now let’s see how to make rice-stuffed tomatoes, and if you try them, let me know. Barbara
Here are some other tasty recipes with tomatoes:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Rice-stuffed tomatoes
- 4 vine tomatoes
- 80 g Vialone Nano rice
- 120 g tuna in oil
- to taste breadcrumbs
- 3.5 oz string cheese
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
How to prepare Rice-stuffed tomatoes
Let’s start preparing the rice-stuffed tomatoes. Pour some water into a pot, put it on the heat, and just as it starts to boil, add salt and the rice. Cook it for half the time indicated on the package, then drain it and let it cool.
Cut the cheese into cubes and then add it to the bowl with the cooled rice. Also, add the drained tuna, some chopped parsley, extra virgin olive oil, and mix well.
Wash the tomatoes and use a knife to cut off the top cap where the stem is attached. Scoop out the insides with a spoon and place the pulp in the baking dish where you will cook the tomatoes. Add a drizzle of extra virgin olive oil and some salt. Preheat the static oven to 356°F so it has time to heat up.
Fill the tomatoes with the rice and arrange them on the baking dish with the tomato pulp. Sprinkle the rice with breadcrumbs, some parsley, and add a drizzle of extra virgin olive oil.
When the oven is hot, bake the dish for about 20 minutes. They should be golden and have a crust on the surface.
When the rice and tuna stuffed tomatoes are ready, remove them from the oven and serve them hot or at room temperature.
How to store Rice-stuffed tomatoes
Store them in the refrigerator for 2/3 days
