Tomatoes stuffed with rice
6 servings
60 minutes
Stuffed tomatoes with rice are a refined dish of Italian cuisine that combines simplicity of preparation with rich flavor. Its roots trace back to traditional rural homes in Italy where housewives skillfully used fresh seasonal ingredients. Juicy tomatoes are filled with a fragrant rice filling enriched with garlic, mint, and parmesan, creating a harmonious blend of sweetness, spiciness, and light herbal freshness. Baked in the oven, the filling absorbs the tomato juice, becoming soft and rich. This dish is perfect for both hot and cold serving, remaining delicious and appetizing in any form. It complements family dinners, light summer lunches or can be a highlight on festive tables, delighting guests with vibrant Mediterranean flavors.
1
Boil the rice. Wash the tomatoes, cut off the top horizontally from the stem side. Scoop out the flesh and let the liquid drain from the tomatoes by turning them upside down on a paper towel.
- Rice: 12 tablespoons
- Tomatoes: 12 pieces
2
Crush the garlic with mint. In a bowl, place rice, add 50 grams of grated Parmesan and garlic, half a glass of diluted tomato paste, 2-3 tablespoons of oil, a pinch of salt and pepper. Mix well.
- Garlic: 3 cloves
- Fresh mint: 1 bunch
- Rice: 12 tablespoons
- Grated Parmesan cheese: 70 g
- Tomato paste: 3 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Pour half a finger of oil and the same amount of tomato paste into a not very deep dish, place the tomatoes, drizzle them with oil inside, and salt. Fill 2/3 with rice. You can cover it with the cut top. Salt the tomatoes again on top and place in a hot oven (190–200 degrees) for 40–50 minutes. Sprinkle with parmesan.
- Olive oil: 3 tablespoons
- Tomato paste: 3 tablespoons
- Tomatoes: 12 pieces
- Olive oil: 3 tablespoons
- Salt: to taste
- Rice: 12 tablespoons
- Salt: to taste
- Grated Parmesan cheese: 70 g
4
It can be served hot or cold.
- Grated Parmesan cheese: 70 g
