Rice Stuffed Tomatoes is a recipe my mom has been making quite often since I was little. Being meatless and gluten-free, they can be enjoyed by both vegans (by omitting the grated cheese) and celiacs. The rice is put in raw and will cook during baking.
- Difficulty: Easy
- Cost: Economical
- Rest time: 40 Minutes
- Portions: 20 tomatoes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 20 tomatoes (approx. 5 oz each, total approx. 6.5 lbs.)
- 1 sprig parsley
- 5 leaves basil
- 1 cup rice (approx. 0.8 oz per tablespoon, total approx. 14 oz)
- 1/2 cup grated Parmesan cheese (omit in the vegan version)
- 6 pinches fine salt
- 1/4 cup olive oil
Preparation
Wash and clean the tomatoes. Cut off the bottom cap, hollow them out using a spoon, and place them on a baking sheet lined with parchment paper.
Put the flesh you removed from the tomatoes into a large bowl and mash it well with a fork (or roughly blend it in a mixer if you prefer). Add the raw rice, chopped parsley and basil, fine salt, Parmesan, oil, and mix well. Taste and adjust the salt if necessary.
Fill the tomatoes with this mixture.
It is better not to overfill them, as the rice will tend to expand during cooking, and the tomatoes might break.
Cover the tomatoes with their caps and put them in the oven at 356°F for about 60 minutes.
During cooking, the tomatoes will release a lot of water, but it will be completely absorbed by the end.
Tips/Advice
To better remove the tomato flesh, I advise you to score it with a knife first to detach it more easily.
If you don’t like seeds, you can pass the tomato pulp through a food mill.
During cooking, the tomatoes will release a lot of water, but it will be completely absorbed by the end.
If you liked the Rice Stuffed Tomatoes, try other rice recipes:
My Social Channels!
To not miss any recipe, you can also follow me on:
