Roman Rice Stuffed Tomatoes
A comforting and delightful dish that brings the flavors of Italy to your table with juicy tomatoes and a savory rice filling.
Ingredients
Main Ingredients
- 4 large large firm tomatoes Bursting with freshness and sweetness.
- 1 cup Roman rice Tender and ready to absorb flavors.
- 1 cup vegetable broth (low-sodium) Rich and aromatic.
- ½ cup grated Parmesan cheese Adding a creamy and nutty richness.
- ¼ cup fresh basil (chopped) Fragrant and vibrant.
- 3 cloves garlic (minced) Essential for depth of flavor.
- 2 tablespoons extra virgin olive oil Smooth and rich.
- to taste Salt and pepper Essential for seasoning.
Instructions
Preparation & Baking
- Preheat the oven to 375°F (190°C).
- Slice off the tops of the tomatoes and scoop out the insides, preserving the walls.
- In a medium saucepan, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Stir in the Roman rice and add vegetable broth; let simmer until rice absorbs most of the liquid (approximately 15 minutes).
- Remove from heat and fold in chopped basil, grated Parmesan, salt, and pepper.
- Stuff each tomato generously with the rice mixture and arrange them in a baking dish; drizzle with more olive oil if desired.
- Cover with foil and bake for 25 minutes, removing the foil in the last 5 minutes to brown the tops.
Notes
Choose firm tomatoes that can hold their shape. Don’t skimp on seasoning for balanced flavors. Drizzle with extra olive oil before serving for enhanced flavor.