Tomatoes with rice is a typically Lazio region recipe, but I have my own version to prepare them.
Generally, the original recipe requires that the tomatoes, once stuffed, are closed with the part of the tomato where the stem was removed at the beginning.
They are really very good and are prepared with tomatoes that remain fairly firm, otherwise, while emptying them and even during cooking, they risk breaking and spreading, losing their content.
I prepare them without the cap because they are truly a step above, the rice remains slightly crunchy on the surface.
You can also prepare them a little in advance, put them in the fridge, and then bake them for lunch or dinner, considering that they need about 1 hour of cooking.
They are also excellent cold and can be served either as a first course or as a single dish.
Generally, when I prepare this dish, I also put potatoes cut into pieces in the pan and season them in the bowl where I prepared the tomato filling.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
So let’s prepare tomatoes with rice together, my way!
Kcal 270 per serving
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients to make Tomatoes with Rice
- 12 firm red tomatoes
- 12 heaped tablespoons of non-sticky rice (I use parboiled rice for risottos or salads)
- 1 teaspoon generous amount of salt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 clove crushed garlic
- 1 bunch small bunch of chopped parsley
Preparation of Tomatoes with Rice
Take each tomato and cut off the top part where the stem is (discard it, of course), empty it, and put the pulp in a bowl; do this for each tomato and place them in a baking dish.
Take the pulp you set aside in the bowl and chop it into small pieces with a knife, discarding the hardest part. Once you’ve done this for all the tomatoes, add the oil, rice, salt, chopped parsley, and garlic, dried oregano, and mix well.
Taste the juice of the mixture with a spoon to see if the salt is adequate, because sometimes the salt may be insufficient if the tomatoes are too large.
Fill each tomato with the mixture, put 1/2 inch of water at the bottom of the baking dish, cover it with aluminum foil, and bake at 430°F for about 1 hour.
Towards the end of cooking, remove the foil and continue cooking for another 10 minutes or so, checking that they don’t burn.
