Stuffed tomatoes with rice
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8
Calories 249, total fat 11 G., saturated fats 1 G., proteins 4 G., carbohydrates 36 G., fiber 4 G., cholesterol 0 mg, sodium 486 mg, sugar 4 G.
Serving size: 1 of 8
Calories 249, total fat 11 G., saturated fats 1 G., proteins 4 G., carbohydrates 36 G., fiber 4 G., cholesterol 0 mg, sodium 486 mg, sugar 4 G.
"When I think back to the delicious dishes of my childhood, these rice-stuffed tomatoes immediately come to mind," shares Giada De Laurentiis. "This is my mother Veronica's signature dish. It's full of simple, delicious flavors and yet quite healthy. It's also a great way to introduce kids to tomatoes. It has everything they love: rice, baked potatoes, cheese, if you like! It makes a great main course or a hearty side dish. What's even better is that this dish is vegetarian and gluten-free, and if you omit the Parmesan, it becomes completely vegan. This is a great recipe to have on hand for when you have company with dietary restrictions."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large tomatoes (about 1.5 kg total)
- 2 teaspoons coarse salt
- 1/4 cup tightly packed fresh basil leaves
- 1/4 cup vegetable or chicken broth
- 0.5 tsp dried oregano
- 2 cloves garlic, crushed and peeled
- 1/4 tbsp. + 2 tbsp. l. olive oil
- 0.5 cup tomato puree (or more, as needed)
- 3/4 tbsp. arborio rice
- 2 large potatoes, diced
- Grated Parmesan, optional
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Cooking the dish according to the recipe:
- Cut off the top quarter of each tomato and set aside. Scoop out the pulp and transfer it to a blender. Sprinkle the tomato cups with 0.5 teaspoon of salt. Sprinkle the pulp in the blender with basil, broth, oregano, garlic, 2 tablespoons of olive oil, and 1 teaspoon of salt. Blend on high speed until smooth, then pour the puree into a medium bowl. You should have about 2 1/4 cups. Add the tomato puree and mix. You should have 2 1/4 cups of the mixture. If not, add more puree. Stir in the rice.
- Preheat oven to 190°C.
- Line the potatoes in the bottom of a 9 x 13-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with the remaining 1/2 teaspoon salt. Toss well. Arrange the tomatoes on top of the diced potatoes. Fill each tomato almost to the top with the rice filling. Top the tomatoes with the cut off tops. Pour the remaining filling over the tomatoes and potatoes. Drizzle the entire dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered and the rice is cooked through, 1 hour 15 minutes.
- Serve sprinkled with grated Parmesan cheese, if desired.
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