Pomidori
Elevate your dinner table with "Pomidori," a rustic and flavorful Italian-inspired dish that's as impressive as it is comforting. These oven-baked stuffed tomatoes are brimming with a hearty mixture of savory ingredients like cooked rice, Parmesan cheese, and aromatic herbs, all brought together with the vibrant sweetness of fresh tomato pulp. The addition of breadcrumbs creates a lightly crispy, golden topping, while garlic and onions infuse every bite with mouthwatering depth. Perfect as a vegetarian main course or elegant side dish, this recipe is a surefire way to delight guests and family alike. With just 20 minutes of preparation and a simple baking process, “Pomidori” transforms humble ingredients into a show-stopping Mediterranean masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Large tomatoes
- 3 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 2 pieces, minced Garlic cloves
- 1.5 cups Cooked rice
- 2 tablespoons, finely chopped Fresh parsley
- 2 tablespoons, finely chopped Fresh basil
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Cut the tops off the tomatoes and scoop out the pulp and seeds using a spoon, being careful not to puncture the walls. Reserve the pulp in a bowl.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute.
Chop the reserved tomato pulp finely and add it to the skillet. Cook the mixture for 5 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool.
In a large bowl, combine the cooked rice, parsley, basil, Parmesan cheese, breadcrumbs, cooled tomato mixture, salt, and black pepper. Mix well.
Drizzle the inside of each hollowed tomato with a little olive oil and sprinkle with a pinch of salt. Stuff each tomato with the rice mixture, packing it gently but not overfilling.
Place the stuffed tomatoes upright in the prepared baking dish. Drizzle the tops with the remaining olive oil.
Bake in the preheated oven for 35-40 minutes, or until the tomatoes are tender and the tops are golden brown.
Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley or basil, if desired.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3953 mg | 172% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 36.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2973 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
