Rice stuffed tomatoes are very easy to make. Few ingredients for a GREAT result. They can be prepared in the evening to enjoy for lunch, or prepared in the morning to have them ready for dinner. They are a single dish, fresh and tasty, ideal for the hottest days or for a picnic. The secret is to let them rest so that the rice can absorb all the flavor of the tomatoes, becoming irresistible. Come with me as we start cooking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 35 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Rice Stuffed Tomatoes
- 1/2 cup rice
- 2 tbsp capers
- 2.1 oz tuna in water
- 6 tomatoes (Round)
- mayonnaise (As needed)
Steps for the Rice Stuffed Tomatoes
First, cook the rice; once cooked, drain and rinse under cold water. Place it in a bowl and set aside. Take the tomatoes, cut (where the stem is) to create an opening. Gently, with a spoon, hollow out the tomatoes. Place the liquid and the inside of the tomatoes in a bowl. Prepare all the other ingredients.
In the bowl with the tomato liquid, start pouring in the rice, capers, tuna, and mix. Also add the mayonnaise.
Begin filling the tomatoes, pressing slightly with a teaspoon to make the rice adhere well to the sides. Place in the fridge to firm up.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you have shown me all these years.
Storage
The rice stuffed tomatoes keep perfectly in the fridge, stored in an airtight container, for about 2 days. Being a dish that is enjoyed cold, resting will only make them more flavorful. I do not recommend freezing, as the raw tomato would lose its consistency and become too watery once thawed.
