Stuffed Tomatoes
Introducing a feast for both the eyes and the taste buds: Stuffed Tomatoes! This vibrant dish showcases juicy, ripe tomatoes brimming with a savory filling of herbed rice, caramelized onions, fresh parsley, basil, and a hint of tangy lemon juice. Enhanced with Parmesan cheese and topped with golden breadcrumbs, these baked beauties offer an irresistible blend of textures and flavors. Perfect as a stunning appetizer or a light main course, Stuffed Tomatoes are easy to prepare and ready in under an hour. Whether you're hosting a summer gathering or looking to elevate weeknight dinners, this recipe is a true celebration of fresh ingredients and comforting homemade goodness.
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Recipe Information
Ingredients
- 6 pieces large ripe tomatoes
- 2 tablespoons olive oil
- 1 pieces medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 1.5 cups cooked rice
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh basil, chopped
- 0.5 cup grated Parmesan cheese
- 0.5 cup bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the tomatoes. Slice the tops off and scoop out the insides using a spoon, being careful not to break the outer shell. Reserve the tomato pulp.
Place the hollowed-out tomatoes upside down on a paper towel to drain excess moisture.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent, about 5 minutes.
Stir in the reserved tomato pulp and cook for another 2-3 minutes, allowing the flavors to meld.
In a large mixing bowl, combine the cooked rice, sautéed onion and tomato mixture, chopped parsley, chopped basil, grated Parmesan cheese, bread crumbs, salt, and black pepper.
Stir in the lemon juice and 1 tablespoon of olive oil until the mixture is well combined and evenly moistened.
Fill each tomato with the rice mixture, packing it gently to ensure it's well filled but not overstuffed.
Place the stuffed tomatoes in a baking dish, ensuring they are snugly placed to prevent them from tipping over.
Drizzle a little olive oil over the tops of the tomatoes.
Bake the stuffed tomatoes in the preheated oven for about 25-30 minutes, or until the tomatoes are tender and the tops are lightly browned.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 38.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1044 mg | 80% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3683 mg | 78% | |
*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.
