Stuffed Tomatoes

Stuffed tomatoes are a versatile dish and can be prepared in many different ways. The version I present to you now is an Italian interpretation of this dish that can be served as an appetizer or as a side dish. Here is the recipe:

Ingredients

• 6 ripe but firm tomatoes
• 100 g Arborio or Carnaroli rice
• 2 tablespoons grated parmesan
• Fresh chopped parsley
• Fresh chopped basil
• 1 garlic clove
• 100 g mozzarella (or other cheese of your choice)
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180 °C.
2. Wash the tomatoes and cut off the top to create a “lid”. Use a teaspoon to gently scoop out the inner pulp of the tomatoes, taking care not to break the skin.
3. In a bowl, mix the uncooked rice with the grated parmesan, chopped herbs, finely chopped garlic, salt and pepper. You can also add some of the chopped tomato pulp.
4. Cut the mozzarella (or other cheese of your choice) into small cubes and incorporate it into the rice mixture.
5. Fill the hollowed tomatoes with the rice and cheese mixture.
6. Place the lids on the stuffed tomatoes and drizzle a little extra virgin olive oil over each tomato.
7. Arrange the tomatoes in a lightly oiled baking dish and bake for about 30 minutes or until the rice is tender and the tomatoes are slightly browned.

Trivia

Stuffed tomatoes are a typical preparation of Italian home cooking. They can be easily adapted to accompany main dishes of meat or fish, and are a great way to use ripe tomatoes. In some variations, ground meat or tuna is added to the filling for extra protein.