Roman Rice Stuffed Tomatoes
These stuffed tomatoes are a delightful fusion of fresh ingredients, featuring juicy tomatoes filled with aromatic rice, garlic, and nutty Parmesan cheese, perfect for family gatherings or cozy dinners.
Servings: 4 servings
Calories: 210kcal
Ingredients
Main Ingredients
- 4 large large firm tomatoes Choose fully ripened tomatoes for best flavor.
- 1 cup Roman rice This short-grain rice is creamy and hearty.
- 1 cup vegetable broth (low-sodium) Provides depth of flavor while keeping the dish light.
- ½ cup grated Parmesan cheese Adds nutty, salty richness.
- ¼ cup fresh basil (chopped) Aromatic and vibrant for added flavor.
- 3 cloves garlic (minced) Adds depth and warmth.
- 2 tablespoons extra virgin olive oil Provides richness and enhances flavors.
- to taste Salt and pepper Essential for balancing flavors.
Instructions
Preparation and Cooking
- Preheat the oven to 375°F (190°C) for perfectly baked tomatoes.
- Slice off the tops of the tomatoes and scoop out the insides. Reserve the insides for later use.
- In a medium saucepan, heat the olive oil over medium heat, then add minced garlic and sauté until fragrant, about 30 seconds.
- Stir in the Roman rice, then pour in the vegetable broth and bring to a simmer. Cook until the rice absorbs most of the liquid, approximately 15 minutes.
- Remove from heat and fold in chopped basil, grated Parmesan, salt, and pepper until well combined.
- Stuff each tomato with the rice mixture, packing it in firmly. Arrange tomatoes upright in a baking dish.
- Cover the baking dish with foil and bake for 25 minutes. Remove foil for the last 5 minutes to brown the tops.
Notes
Consider adding vegetables or proteins for a heartier meal. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.