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Roman Rice-Stuffed Tomatoes

Roman Rice-Stuffed Tomatoes
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Roman Rice-Stuffed Tomatoes are a delightful summer dish that marries the freshness of ripe tomatoes with a savory rice filling, infused with garlic and herbs. This vibrant recipe is perfect for family dinners, casual gatherings, or picnics, making it a versatile addition to any meal. The combination of juicy tomatoes and fragrant rice creates a comforting and satisfying dish that will impress your guests. Plus, it’s easy to prepare, allowing even novice cooks to create a flavorful masterpiece. Enjoy them warm or at room temperature; either way, these stuffed tomatoes are sure to be a hit.

Ingredients

Scale
  • 6 large ripe tomatoes
  • ¾ cup uncooked arborio rice
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup fresh basil leaves, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • ½ cup water or vegetable broth

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash tomatoes, slice off tops as lids, and scoop out pulp into a bowl.
  3. Combine tomato pulp with rice, olive oil, garlic, herbs, salt, and pepper in a mixing bowl. Let rest for 30 minutes.
  4. Place hollowed tomatoes in a greased baking dish; fill each with the rice mixture until about ¾ full.
  5. Add a spoonful of water or broth to each tomato and replace tops.
  6. Drizzle with olive oil and bake uncovered for 45–55 minutes until the rice is cooked through and tomatoes are tender.

Nutrition

Find it online: https://chefrecipeideas.com/roman-rice-stuffed-tomatoes/