Garden tomatoes stuffed with baked basmati rice are a dish that reminds you of summer, a single dish prepared with tomatoes filled with a tasty filling of rice, ham, and provolone to make this dish truly flavorful and delicious.
It is a simple recipe to prepare, just get some delicious ripe round tomatoes, which are ideal for this recipe and then lots of creativity to have not only a good taste but also a nice effect.
I was lucky to have organic tomatoes available, picked from my dad’s garden, and if you notice, they are not all round, but they are delicious just the same.
Rice-stuffed tomatoes are a complete and versatile dish that can be served for any course, they can also be enjoyed out of season since tomatoes are always available in the market, even if they won’t be as great as those in the seasonal period.
I used basmati rice, I love it because it has small, very fragrant grains, but you can also use different rice.
If you are interested, click on these recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 tomatoes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Garden Tomatoes Stuffed with Basmati Rice
- 6 round tomatoes
- 2.8 oz Basmati Rice
- 2.8 oz Provolone
- 1.8 oz Cooked Ham
- 4 tbsps Tomato Sauce
- 3 tbsps Grated Parmesan
- to taste Olive Oil
- to taste Salt
- to taste Basil
- to taste Oregano
- 1 Onion
- to taste Breadcrumbs
- 3 Medium Potatoes
Tools
- 1 Bowl
- 1 Pot
- 1 Stove
- 1 Baking Dish
- 1 Oven
Preparation for Garden Tomatoes Stuffed with Basmati Rice
Wash the tomatoes well, cut off the top, and set the cap aside if you want to use it. Then scoop out the inside, being careful not to break them. Salt the tomatoes and turn them upside down to drain, so they lose a bit of water.
In a frying pan, sauté the chopped onion with oil, pour the pulp of the scooped tomatoes, add the tablespoons of tomato sauce, salt, fresh basil, and cook until the sauce thickens, about 5-7 minutes.Meanwhile, in another pot, bring water to a boil, salt it, and cook the rice until al dente, removing it 2-3 minutes before the recommended cooking time. Once cooked, drain it.
Pour the cooked tomato pulp into the rice, also add the parmesan, fresh basil, oregano, ham, and diced provolone. Mix and combine the ingredients well.Take a baking dish, place the tomatoes, drizzle a little oil inside, and a pinch of oregano. Fill them with the rice mixture, if desired, place the cap on top, otherwise, leave them open.
Wash, peel, and dice the potatoes, placing them in the dish between the tomatoes. Drizzle everything with oil, add 2-3 tablespoons of water to the base, a pinch of salt, a sprinkle of breadcrumbs, and bake for cooking.COOKING
Cook the garden tomatoes with basmati rice in a preheated oven at 356°F (180°C) for about 30 – 40 minutes. Adjust according to the power of your oven and the size of the tomatoes, stirring the potatoes during cooking and drizzling the tomatoes with the sauce. Once they are well browned and wilted, turn off the oven, let them rest a bit, and then serve them with the potato side and a fresh basil leaf.
They are also excellent cold!
If you are interested, click on these recipes
Gratin Stuffed Tomatoes
Oven Gratin Tomatoes with Provolone
Oven Aromatized Tomatoes
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You can also use a different type of rice for this recipe.
Tomatoes can be stored in the fridge and consumed within 1 day.
Can I use another type of rice?
Yes, you can use Roma rice, arborio, or carnaroli.
